Name: Campechanastyle Seafood Cocktail (Campechana)
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 canned chipotles en adobo; 1 jalapeño, seeds and membranes removed; 1 teaspoon Dijon mustard; 1 tablespoon cilantro leaves; Salt and freshly ground black pepper; 2 stalks celery, coarsely chopped; 1 large shallot, coarsely chopped; Juice of 1 grapefruit; 1 (8 -ounce) bottle clam juice; 10 ounces mixed seafood, such as cooked diced shrimp or lobster, steamed mussels or clams out of their shells, and white fish; Juice of 2 oranges; ¼ cup Worcestershire sauce; 1 avocado, preferably Hass variety, peeled and diced; 1 (14 -ounce) bottle tomato ketchup; 1 (6 -ounce) can tomato juice

Preparation info

Serves
4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Campechana-style cocktail sauce is a secret ingredient to enliven just about any fish or shellfish combination. In Ensenada, California, this flavorful, mildly spicy sauce is typically tossed with shellfish and diced avocado, and served in big parfait glasses with “Saladitas,” or saltine crackers, on the side. They sell it at the stalls that line the fish markets. You’ll need about half of the sauce for this recipe; the rest can be refrigerated for several weeks.