We absolutely adore our walks to Puesta Del Sol in Puerto Peñasco, Mexico. It’s our favorite beachside restaurant. There’s something magical about savoring Campechana with the sun setting over waves and a cool sea breeze brushing past. The vibrant mix of shrimp, octopus, and clams, all mingling with fresh veggies and zesty lime juice. The flavors remind me of summer days and family gatherings, bringing joy with each bite. It’s not just a cocktail; it’s a celebration of the ocean. 🌊🍤🥑
Campechana
Ingredients
- 1 lb medium shrimp peeled, deveined
- juice of 1 lime
- 2 tbsp Tajin seasoning optional
- 1 tbsp vegetable oil
- 2 Anaheim chiles
- 1 cup Clamato juice regular or spicy
- 1/2 cup ketchup
- 1/4 cup freshly chopped cilantro
- Juice of 1 lime
- 2 tbsp Mexican hot sauce
- 1 tsp Jugo Maggi
- fresh ground black pepper to taste
- 1 medium Roma tomato seeded and diced
- 1 jalapeño seeded and diced
- ¼ cup English cucumber diced
- 2 tbsp finely chopped red onion
- 1 avocado pitted and cubed
- lime wedges for serving
- saltine crackers for serving
Instructions
- Preheat grill to medium-high for direct grilling.
- Clean shrimp and remove shells, leaving tails on for garnish if desired.
- In a resealable bag, mix lime juice, Tajin seasoning, and vegetable oil. Add shrimp, remove air, and mix. Marinate for 20 minutes.
- Place Anaheim chiles directly over coals, blistering skin. Flip occasionally until almost charred. Steam in a plastic container or bag while shrimp grills.
- Prepare skewers. Drain marinade and pat shrimp dry. Thread shrimp onto skewers, piercing twice to secure.
- Clean grill grates. Grill skewers over coals for 2-3 minutes per side until shrimp are opaque and firm (about 120°F internal temperature).
- Remove shrimp from skewers and rest. Chop into bite-sized pieces, reserving some for garnish.
- Peel and dice steamed chiles, removing stem and seeds.
- In a large bowl, whisk Clamato juice, ketchup, lime juice, vegetable oil, hot sauce, Jugo Maggi, and black pepper for cocktail sauce.
- Fold in chopped shrimp, chiles, tomato, jalapeño, cucumber, red onion, and avocado. Adjust seasoning with salt.
- Serve chilled with lime wedges and saltines.