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Campechana de Mariscos. From “Tex-Mex by Ford Fry and Jessica Dupuy Recipe

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This recipe for Campechana de Mariscos. From “Tex-Mex by Ford Fry and Jessica Dupuy, by , is from The Blaschke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Mary Blaschke


4 oz cleaned squid, tubes and tentacles
1 Tbsp vegetable oil
4 oz lump crabmeat
4 oz cooked shrimp
2 avocados, pitted, peeled and diced
2 c Campechana sauce
Kosher salt
8-10 sprigs of cilantro
Saltines or tortilla chips for serving

Campechana Sauce:
3/4 c fresh lime juice
3/4 c ketchup
3/4 c roasted tomato salsa ( store bought or homemade)
1/4 c hot sauce such as Cholula or Tapatio
2/3 c sliced green olives
1 1/2 c pick de Gallo, store bought or homemade
2 Tbsp dried Mexican oregano
2 Tsp garlic powder or granulated garlic
1 tsp kosher salt
1/2 tsp freshly ground black pepper

In a medium bowl, combine all ingredients, stir well. Store in an airtight container in refrigerator for up to 3 days.
Makes 4 1/2 cups.

Heat a grill to high or heat a grill pan over high heat.
Place the said and oil in a small bowl and toss to coat.
Grill the squid for 1 minute, flip and grill until cooked through. 1-2 minutes more. Transfer the squid to a cutting board a s coursely chop. Cover and refrigerate until cool.
In a medium bowl, combine chilled squid, crabmeat, shrimp, avocado and sauce and gently toss to combine. Taste and add salt as needed.
Divide into 4 chilled parfait glasses, garnish with cilantro and serve with ice tea spoons and crackers or chips.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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