If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I almost entered this in the Recipe I Want To Be Remembered For contest, but I figured that octopus was too daring. Someone at Food 52 must be psychic, because the very next contest gives me the chance to share this delicious creation with you. I had never heard of campechana when I first ate it at La Laguna in Lake Chelan, Washington. Our server spoke very little English, all I knew when I ordered it was that it contained octopus, which I love. The flavor was haunting, exquisite. After a lot of experimenting in my own kitchen I managed to recreate it as I remembered the flavors and textures. I hope you love this dish as much as I do! —Abra Bennett
Serves 4 as a starter, 2 as a main
- 1 baby octopus, 1-2 lbs, fresh is best but frozen is okay
- 1 cup V8 juice
- 2 cups Clamato juice
- 1/2 pound sea scallops
- 1/2 pound rock shrimp, or small regular shrimp, shelled
- 3 tablespoons fresh lime juice
- 3 tablespoons catsup
- 1 1/4 teaspoons Yucatan Sunshine hot sauce, or 2 teaspoons Cholula or Tapatio sauce
- 1/4 cup red onion, finely diced
- 1/2 cup ripe tomato, diced
- 3 tablespoons cilantro, chopped
- 1 ripe avocado, diced
- Prepare octopus by cutting tentacles into very small pieces. You can also cut up the body of the octopus, if you wish. Place V8 and Clamato in a saucepan, bring to a boil, add octopus. Cover and boil very gently for 1 hour.
- Meanwhile, cut scallops into quarters, and shell shrimp, if you're not using rock shrimp. When octopus is very tender, stir in shrimp and scallops and simmer for just 2-3 minutes, until they are barely opaque. Remove pan from heat.
- Stir in lime juice, hot sauce, catsup, onion, and tomato. Add a little additional Clamato if you like. There should be enough liquid to barely float the seafood - this is a cocktail, not a soup. Let cool to room temperature. Stir in cilantro and avocado just before serving. If you have Mexican margarita glasses, it's beautiful to serve the campechana in them.
- This recipe was entered in the contest for Your Best Squid or Octopus Recipe
Burnt Toast: Episode 9
How to cook a little smarter
Burnt Toast: Episode 9
Lemon bar cheesecake takes the cake.
Savor the season.
Bagel and lox, in a salad.
A board to go nuts over.