Campechana Mexican Seafood Soup
Dive into the vibrant, coastal flavors of Campechana Mexican Seafood Soup, a zesty and refreshing dish that’s a celebration of fresh seafood and bold seasonings. This hearty recipe combines tender shrimp, succulent octopus, and sweet lump crab meat in a tangy tomato and Clamato juice broth, elevated with lime juice, jalapeño, and a splash of hot sauce for a kick of spice. Blending simple cooking techniques with authentic Mexican ingredients, this soup comes together in just 35 minutes, making it perfect for weeknight dinners or a festive appetizer. Topped with creamy avocado, fresh cilantro, and a squeeze of lime, it’s a versatile and satisfying dish that will transport your taste buds straight to a seaside market in Mexico. Whether served warm or room temperature, Campechana is an irresistible way to bring a taste of the ocean to your table. Try this richly flavored, seafood-packed soup for your next culinary adventure!
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Recipe Information
Ingredients
- 1 lb Shrimp (peeled and deveined)
- 0.5 lb Octopus (cooked and sliced)
- 0.5 lb Lump crab meat
- 4 medium Roma tomatoes
- 1 small White onion
- 0.5 cup Cilantro (chopped)
- 1 medium Jalapeño (seeded and diced)
- 2 cups Clamato juice
- 0.25 cup Ketchup
- 0.25 cup Fresh lime juice
- 2 teaspoons Hot sauce (optional)
- 1 large Avocado (diced)
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 tablespoon Olive oil
- 1 whole Bay leaf
- 4 cups Water
Instructions
Bring 4 cups of water to a boil in a medium pot and add the bay leaf. Lightly salt the water.
Add the peeled and deveined shrimp to the boiling water. Cook for 2-3 minutes until they turn pink and opaque. Remove with a slotted spoon and set aside, reserving the cooking liquid.
In the same pot with the cooking liquid, add a tablespoon of olive oil. Toss in the diced onion and sauté for 3-4 minutes until soft and translucent.
Blend the Roma tomatoes in a blender until smooth. Pour the tomato purée into the pot, stirring to combine with the onion. Cook for 5 minutes on medium heat to reduce the mixture slightly.
Add the reserved shrimp cooking liquid back into the pot. Stir in the Clamato juice, ketchup, lime juice, and hot sauce (if using). Let it simmer for 5 minutes.
Add the cooked shrimp, sliced octopus, and lump crab meat to the pot. Stir gently to combine and allow the seafood to warm through for 2-3 minutes.
Remove the pot from the heat. Taste and adjust the seasoning with salt and black pepper as needed.
Serve the soup in individual bowls. Top each bowl with diced avocado, chopped cilantro, and a sprinkle of chopped jalapeño for added freshness and heat.
Provide lime wedges on the side for garnish and extra citrus flavor.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.5 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5720 mg | 249% | |
| Total Carbohydrate | 93.1 g | 34% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 44.9 g | ||
| Protein | 195.1 g | 390% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 712 mg | 55% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 5350 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
