Campechana: Mexican Seafood Soup Recipe

Name: Campechana: Mexican Seafood Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 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

Servings: persons

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 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

1
["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!"]

144

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Campechana: Mexican Seafood Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Campechana: Mexican Seafood Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions