Delicious & Easy
Three Step San Diego-Style Campechana
Combine all ingredients (except for seafood, tortilla chips, and avocado), in a bowl and mix well; refrigerate the sauce for at least half an hour so that it is chilled through.
Add all of the mixed seafood and mix gently so as not to break any of the fish apart.
Spoon into four individual pint glasses, top with avocado, and serve with chips.
Chef's Note: The Mitch’s Seafood version uses crab, octopus, scallops, shrimp, and oysters. However, you can choose from any of the following or add whatever looks good to you.
- Cooked crab meat
- Raw scallops
- Shucked raw oysters
- Cooked shrimp
- Cooked octopus
- Shucked raw clams
- Cooked mussels
- Raw or cooked fin fish of almost any kind
- Cooked lobster meat