Campechana: Mexican Seafood Soup

Recipe by Misses Wilson
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 25-30
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs seafood (call around to your local grocers seafood section they will most likely have a frozen mix. You want )
  • 1
    whole cucumber, peeled and finely diced
  • 3
    large tomatoes, finely diced
  • 1
    large onion, finely diced
  • 1
    bunch cilantro, finely chopped
  • 5
    jalapenos, finely chopped (I only used 2 very small ones)
  • 2
    avocados, chopped (love it so I used 3 firm ones so they wouldn't get musshie)
  • 2
    tablespoons vinegar
  • 4
    cups seafood stock (don't purchase separately you make your own!)
  • 3
    cups vegetable juice
  • 1
    cup ketchup
  • 1
    teaspoon cumin
  • salt and pepper
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DIRECTIONS

  • Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes.
  • Drain, setting aside broth.
  • Cool both seafood and broth.
  • Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
  • In a large bowl, mix well. Add seafood mix.
  • Add vinegar and juice from limes, broth, ketchup and vegetable juice.
  • Season with cumin, and salt and pepper to taste.
  • Add avocados.
  • Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
  • TIPS:.
  • 1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
  • 2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
  • 3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my “spice” tolerance. Modify the amount according to taste.
  • 4) Of course, get a cold bottle of Corona beer and enjoy!
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