Campechana Mexican Seafood Soup Recipe

Name: Campechana Mexican Seafood Soup
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: Seafood; Cucumber; 2 medium tomatoes, finely chopped; Onion; 1/4 cup fresh cilantro, chopped; 2 small jalapeños, finely chopped (adjust to taste); Avocados; Vinegar; Limes, Juice Of; Seafood Stock; 1/2 cup V8 vegetable juice (or Clamato juice); 1/4 cup ketchup; 1 teaspoon ground cumin; salt and freshly ground black pepper to taste

Experience the vibrant flavors of authentic Campechana, a Mexican seafood cocktail, without the restaurant price tag! This recipe transforms a simple seafood mix into a luxurious soup brimming with succulent shrimp, tender octopus, juicy scallops, and fresh oysters (easily substituted with canned if needed). Zesty lime juice, rich ketchup, crisp cucumbers, ripe tomatoes, and fragrant cilantro dance together in a symphony of taste, all balanced by a subtle kick of jalapeño. Learn how to recreate this $20-a-bowl restaurant sensation for a fraction of the cost – using readily available ingredients from your local Walmart or similar grocery store! Get ready for a sublime culinary adventure!

Prep Time 20 mins

Cook Time 60 mins

Calories 52 kcal

Protein 2g

Rating 5.0 (1 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Campechana Mexican Seafood Soup

Seafood
Cucumber
2 medium tomatoes, finely chopped
Onion
1/4 cup fresh cilantro, chopped
2 small jalapeños, finely chopped (adjust to taste)
Avocados
Vinegar
Limes, Juice Of
Seafood Stock
1/2 cup V8 vegetable juice (or Clamato juice)
1/4 cup ketchup
1 teaspoon ground cumin
salt and freshly ground black pepper to taste

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Campechana Mexican Seafood Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Campechana Mexican Seafood Soup

In a medium saucepan, combine 1 pound seafood mix (containing squid, scallops, and octopus – supplement with 1 can (5 ounces) oysters and 8 ounces frozen shrimp, if needed) with 4 cups water. Bring to a boil over medium-high heat.
Reduce heat to low, simmer for 5-7 minutes, or until seafood is cooked through. Do not overcook!
Carefully remove seafood from broth, reserving the broth. Set aside to cool completely. Once cool, chop the seafood into bite-sized pieces.
While seafood cools, prepare your vegetables: finely chop 1 medium cucumber, 2 medium tomatoes, 1/2 medium red onion, 1/4 cup fresh cilantro, and 2 small jalapeños (adjust to your spice preference).
In a large bowl, combine the cooled chopped seafood, prepared vegetables, and 1 ripe avocado, diced.
In a separate bowl, whisk together the reserved seafood broth (about 3 cups), 1/2 cup V8 vegetable juice (or Clamato juice), 1/4 cup ketchup, 1/4 cup lime juice, and 1 tablespoon lime juice.
Season the broth mixture with 1 teaspoon ground cumin, salt, and freshly ground black pepper to taste.
Pour the seasoned broth mixture over the seafood and vegetable mixture in the large bowl. Gently toss to combine.
Serve chilled with your choice of tostadas or saltine crackers. Garnish with extra cilantro and lime wedges, if desired.
Enjoy with a cold Corona (optional)!