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!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Bring 4 cups of water to a boil in a medium pot and add the bay leaf. Lightly salt the water.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Remove the pot from the heat. Taste and adjust the seasoning with salt and black pepper as needed.

Step 8

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.

Step 9

Provide lime wedges on the side for garnish and extra citrus flavor.

Nutrition Facts

Serving size	(3152.9g)

Amount per serving	% Daily Value*
Calories	1558.3

Total Fat 55.5g	0%
Saturated Fat 8.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 1134.0mg	0%
Sodium 5719.7mg	0%
Total Carbohydrate 93.1g	0%
Dietary Fiber 24.3g	0%
Total Sugars 44.9g
Protein 195.1g	0%

Vitamin D 811.1IU	0%
Calcium 711.6mg	0%
Iron 24.3mg	0%
Potassium 5350.2mg	0%

*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.

Source of Calories

Fat: 30.2%

Protein: 47.2%

Carbs: 22.5%