Coctel Campechano

I made this for lunch today. It's a Rick Bayless recipe he serves at Cafe Frontera in Chicago. I used Pacific Cod, Rockfish and small Shrimp because I had them on hand and needed to use them. Also added some de-seeded Habanero. Will make again. If you like ceviche you should try this.



- 6 ounces sashimi-quality boneless, skinless ocean fish fillet (snapper, halibut, grouper or bass are good choices)
- 1/2 cup fresh lime juice
- 1/2cup ketchup
- 1 cup Clamato tomato cocktail
- 1/3 cup clam juice (or the poaching liquid from seafood you’ve cooked)
- 3 or 4 tablespoons (or more) vinegary Mexican bottled hot sauce (like Tamazula, Valentina, Búfalo or a chipotle-flavored one)
- 1 or 3 tablespoons Salsa Bruja or extra lime juice
- 2 or 3 tablespoons good olive oil (optional but recommended to smooth out sharpness)
- 1 pound (about 2 packed cups) chilled cooked seafood—small shrimp, cubed octopus or squid, small scallops (see note below on cooking)
- 8 fresh -shucked oysters (optional, but highly recommended)
- 1 medium -large (8-ounce) ripe tomato, chopped into ¼-inch pieces
- 1 small medium white onion, chopped into ¼-inch pieces and rinsed, plus a little extra for garnish
- About 1/2 chopped fresh cilantro, plus several sprigs for garnish
- 2 ripe avocados, split, pit removed, flesh scooped from the skin, cubed
- Tostadas or tortilla chips or saltine crackers for serving

Marinate the fish. In a large bowl, combine the fish with the lime juice. Stir every few minutes for about half an hour as the fish makes its way toward ceviche.

Make the sauce. In the bowl with the fish, combine the ketchup, Clamato, clam juice (or cooking liquid), hot sauce, Salsa Bruja (or extra lime) and olive oil. Taste and season with salt, usually about 1 teaspoon.

Finish the coctel. Add the cooked seafood, oysters if you have them, tomato, onion and cilantro. Gently fold in avocado. Spoon your coctel campechano into bowls or, as they do in Mexico, into old-fashioned malt glasses. Garnish with a little chopped onion and cilantro. Serve with tostadas, tortilla chips or saltines (the most common accompaniment in Mexico) to enjoy alongside.

Cooking small shrimp or scallops: For me, the surest method is to bring a pot of heavily salted water to a boil, add the shrimp or scallops, cover, let return just to a boil and pour off the water. If the seafood isn’t quite cooked, cover and let steam from the heat of the pan for another minute or two. Cool in ice water for the crispest texture.

Cooking octopus or squid: I like to simply simmer them in salted water until tender, about 30 minutes for squid, 1 ½ to 2 hours for medium (1 ½- to 2-pound) octopus. Cool in the broth. I usually add some onion, garlic, black pepper and bay leaves to the simmering water.

For the professional: The sauce makes about 2 ½ cups. For service, the seafood can be mixed together (everything but oysters) and pre-portioned, if that helps, or stored separately and mixed to order. I figure about 6 ounces of seafood per serving with a scant 2/3 cup sauce. Of course, the vegetables should be added at service.

Here's his video preparing it: Rick Bayless - Coctel Campechano