Campechana

Ingredients(for 1 medium glass or bowl per person)

• 1 cup Medium shrimp, peeled and deveined (camarón)
• 1/2 cup Octopus, cooked and chopped (pulpo)
• 2 medium Roma tomatoes, finely diced (jitomate)
• 1/4 cup Red onion, finely chopped (cebolla morada)
• 1/4 cup Fresh cilantro, chopped (cilantro fresco)
• 1/2 cup Cucumber, peeled and diced (pepino)
• 1/2 medium Avocado, sliced (aguacate)
• 2 tablespoons Lime juice, freshly squeezed (jugo de limón)
• 3/4 cup Tomato juice or Clamato (low-sodium)
• 1 small Jalapeño, finely chopped (optional for spice) - optional
• to taste Salt and pepper
• to taste Hot sauce (optional) - optional

Instructions

1. 1

   Bring a pot of water to a boil. Add shrimp and octopus, simmering until shrimp turn pink and octopus is tender (about 4-5 minutes for shrimp, 15 minutes for octopus if not pre-cooked). Drain and chill immediately in cold water.

   15 minutes

   Don't overcook seafood to preserve tenderness and nutrients.

2. 2

   Chop the cooked shrimp and octopus into bite-sized pieces. Transfer to a mixing bowl.

   3 minutes

   Uniform pieces make for a better eating experience.

3. 3

   Add diced tomatoes, red onion, cucumber, chopped cilantro, and jalapeño (if using) to the seafood.

   3 minutes

   Use fresh, ripe vegetables for maximum flavor and nutrients.

4. 4

   Pour in the lime juice and tomato juice (or Clamato). Mix gently to combine. Season with salt, pepper, and a dash of hot sauce if desired.

   2 minutes

   Adjust lime and hot sauce to your preferred acidity and spice level.