El Naranjo Campechana
Ingredients
- 1/2 pounds fresh white-flesh fish, cut in half inch cubes
- salt, to taste
- 1 cups fresh-squeezed lime juice
- 6 ounces small shrimp, peeled, deveined, cooked
- 8 ounces octopus, cooked, diced
- 24 fresh-shucked oysters
- 24 fresh-shucked clams
- 1/2 pounds cooked crabmeat, picked over
- 1 pounds Roma tomatoes, peeled, diced
- 1/2 pounds white onions, finely diced
- 3 pickled jalapeno chilies, chopped
- 3 tablespoons chopped fresh cilantro
Instructions
- Place the diced fish in a glass bowl, season with salt, add the lime juice, mix well and marinate for 5 minutes.
- Drain the fish but reserve the juice in a separate bowl.
- Add the shrimp, octopus, oysters, clams and crabmeat to the marinated fish. Season with salt, then mix in the tomatoes, onions, chilies and cilantro.
- Add as much of the reserved juice as you like and taste for salt.
- Serve with tortilla chips or saltine crackers and bottled Mexican hot sauce such as Cholula.
Notes
The fish can also be poached in salted water and, once cooled to room temperature, mixed in with the remaining ingredients.
