Campechana (Mexican Seafood Soup)
Appetizers, Mexican, Seafood
Ingredients
3 lb. seafood (shrimp crab, scallop, etc.)
1 whole cucumber peeled and finely diced
3 large tomatoes finely diced
1 large onion finely diced
1 bunch cilantro finely chopped
2 jalapeños finely chopped
2-3 avocados chopped
2 tablespoons vinegar
4 limes juice of
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 to taste
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.
Notes
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.