Campechana

For those that don't know, Campechana is a Mexican version of a seafood cocktail. It's usually made with shellfish and sometimes octopus or a firm white fish. The version I make has shrimp, bay scallops and whole baby clams. It's best served refrigerated overnight so the flavors have a chance to meld together and should be eaten with tostada chips or crackers.

Depending on how spicy you like your food, you can add more Serrano or omit it all together. If it's too thick for your liking add more clam juice to thin it out. Salt and pepper should be added "to taste" and remember, flavors will develop overnight so do your final seasoning the day you plan to serve.

 

1lb large shrimp, boiled and peeled

1lb bay scallops

1 10 ounce can whole baby clams, drained and liquid reserved

1 jar Heinz Zesty Cocktail sauce

3 cloves garlic. minced

1 teaspoon ground comino

1 8 ounce can tomato sauce

2 roma tomatoes, diced

1/2 cup diced purple onion

1/2 cup or more to taste, chopped cilantro

1 serrano pepper, chopped

2 Haas avocados, chopped

Blanche scallops in boiling water for 1 minute, remove and run under cold water to stop the cooking process, set aside. Chop shrimp into 2-3 pieces each, set aside with scallops.

Mix all of your remaining ingredients, except avocado, in a bowl. Add about 3-4 tablespoons of reserved clam juice ,shrimp and scallops and mix thoroughly. Carefully fold avocado into mix, cover and refrigerate overnight.