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Basically summer in a bite! Very popular in my hometown in Mexico

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Campechana AKA mixed seafood cocktail

By Nadia Aidi
Basically summer in a bite! Very popular in my hometown in Mexico


  • 1 lb shrimp
  • 6 oz ahi tuna
  • 6-8 large scallops
  • 10-12 bursts of @MaggiUSA Jugo
  • 1-3 oz can smoked mussels, drained
  • 1/3 cup clams + 1/4 cup clam juice
  • 8 oz crab claw meat
  • 1/3 cup tomatoes, chopped
  • 1/2 large red onion, small chop
  • 2 serranos, finely chopped
  • 1/3 cup cucumber, finely chopped
  • 1/4 celery, finely chopped
  • 1/3 cup cilantro, finely chopped
  • 5 limes
  • 5 lemons
  • 2 cups tomato juice
  • 1/3 cup shrimp stock
  • Salt and pepper to taste
  • Avocado slices to serve


  • Peel and devein shrimp. Boil the shrimp peels with onion and celery in 4 cups water for about 20 min. Strain and bring that water to a boil, add in 1/2 lb shrimp and cook until fully pink. Chill and reserve 1/3 cup of the shrimp stock
  • Chop the ahi, remainder of the shrimp and scallop into small chunks. Marinate with the onion, serranos, 5 bursts Maggi Jugo, salt, pepper, lemon and lime juice for 15 minutes
  • In that same bowl add in the crab, mussels, clams, cilantro, tomato, cucumber, celery, tomato juice, shrimp stock and remaining Maggi Jugo. I always taste test and adjust seasoning to my taste
  • Let it chill in the fridge for at least 30 min before serving
  • Plate with avocado and the chilled shrimp to decorate the glass. Serve with saltines, tostadas, hot sauce, limes and more Maggi Jugo

Nutrition information is automatically calculated, so should only be used as an approximation.

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