Campechana — Mexican Shrimp & Crab Cocktail
Campechana is a beloved Mexican seafood cocktail — a refreshing mixture of shrimp and crab (or octopus) served in a bold, spicy tomato-citrus sauce loaded with cucumber, avocado, and cilantro. It originated in Campeche, Mexico and is now a staple at seafood restaurants across Texas and the American Southwest.
How to Make Campechana
The base sauce is a blend of Clamato juice (or tomato juice), fresh lime juice, hot sauce, and a touch of Worcestershire sauce. Add poached and cooled shrimp, crab meat, diced cucumber, tomato, red onion, jalapeño, cilantro, and creamy avocado chunks. Chill for at least 30 minutes to let the flavors meld.
Campechana vs. Ceviche vs. Aguachile
Campechana is cooked seafood in a sauce, making it different from ceviche (seafood 'cooked' in acid) and aguachile (raw shrimp in spicy lime brine). Campechana is the mildest and most approachable of the three — great for those new to Mexican seafood dishes.
Frequently Asked Questions
What seafood can you use in campechana?
Shrimp, crab meat, octopus, oysters, and scallops all work. Many versions use a combination for maximum flavor.
Is campechana served hot or cold?
Campechana is always served chilled — it's a refreshing dish, perfect for warm weather or as a light appetizer.
What do you eat campechana with?
Serve campechana with saltine crackers, tostadas, or corn chips. Lots of lime wedges on the side are essential.