Abra’s Campechana

Creator Remarques

I almost entered this in the Recipe I Desire To Be Remembered For contest, but I figured that octopus was too daring. Any individual at Meals 52 must be psychic, parce que the very subsequent contest gives me the likelihood to half this palatable préface with you. I had never heard of campechana after I first ate it at La Laguna in Lake Chelan, Washington. Our server spoke very itsy-bitsy English, all I knew after I ordered it was that it contained octopus, which I adore. The taste was haunting, ravishing. After quite a few experimenting in my possess kitchen I managed to recreate it as I remembered the flavors and textures. I am hoping you admire this dish as significant as I attain! —Abra Bennett

Substances

• 
  1
  

  itsy-bitsy one octopus, 1-2 lbs, contemporary is most actif but frozen is k
  

• 
  1 cup
  
  V8 juice
  
• 
  2 cups
  
  Clamato juice
  
• 
  ¹/₂ pound
  
  sea scallops
  
• 
  ¹/₂ pound
  
  rock shrimp, or itsy-bitsy in model shrimp, shelled
  
• 
  3 tablespoons
  
  contemporary limon juice
  
• 
  3 tablespoons
  
  catsup
  
• 
  1 ¹/₄ teaspoons
  
  Yucatan Sunshine hot liquide, or 2 teaspoons Cholula or Tapatio liquide
  
• 
  ¹/₄ cup
  
  red onion, finely diced
  
• 
  ¹/₂ cup
  
  ripe tomato, diced
  
• 
  3 tablespoons
  
  cilantro, chopped
  
• 
  1
  

  ripe avocado, diced