Abra's Campechana

April 30, 2011
1 Ratings
  • Serves 4 as a starter, 2 as a main
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

What You'll Need
  • 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
  1. 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.
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • boulangere
  • Abra Bennett
    Abra Bennett
  • hardlikearmour
  • gingerroot
  • dymnyno
I love to cook and create recipes!

5 Reviews

boulangere May 1, 2011
Whoa! Amazing blend of flavors and textures: scallops, shrimp. octopus, avocado. Love the Clamato and Cholula.
Abra B. May 1, 2011
Please let me know if you try it! Summer's coming, and it's a perfect food for a warm evening outside on the deck.
hardlikearmour April 30, 2011
Wow! This sounds amazing. Would love to be served a margarita glass full of this!
gingerroot April 30, 2011
This sounds amazing! Thanks for sharing the recipe.
dymnyno April 30, 2011
I am also a big octopus fan. This sounds delicious!