Rick Bayless "Coctel Campechano" Deluxe Seafood Cocktail
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- Опубліковано 9 лют 2025
- This is what you serve when you want the seafood cocktail to be the impressive main event.
In Mexico, it’s a malt glass filled to the brim with shrimp, maybe scallops, always octopus, squid or sea snails, and, if the place is really good, a spoonful of ceviche and a couple of raw oysters. By the way, when oysters are added, the coctel typically goes by the name of vuelve a la vida, “return to life,” because of its purported ability to cure a hangover.
RECIPE 👉 www.rickbayles...
Señor Bayless…. Simplemente Ud es el mejor Chef de cocina mexicana que conozco, a la par del difunto Yuri de Gortari y de la Señora Diana Kennedy. La precisión y respeto a las tradiciones de nuestra cocina son impresionantes. Ud es mexicano de corazon…. Un abrazo fuerte
Viva Rick Bayless.
No seas ma ...Mon
Cant get enough of your dialogue of Mexican cooking.
Props to you admitting you never worked a station! We can be good cooks or even chefs without having mastered everything as long as you understand and respect what others are doing better than you.
Mexican stamp of approval!! 🇲🇽 my grandpa used to make this and I couldn’t remember if it was ketchup and Clamato or ketchup and tomato juice…. You nailed it. Thanks!! 🙏🙏
You are amazing and you truly know Mexican food! cheers and hugs form thsi mexican God Bless you"!
nice! this man is very knowledgeable.
Your mouth is watering? Any hot-blooded Mexican and/or Mexican-American is drooling even before the dish reached the final stage. So, Buen Provecho, Chef Bayless, and congratulations on a fine rendition of a classic.
In our version we usually add the shrimp broth from the cooked shrimp, don’t add fish ceviche or vinegar, use red onion, and adding pepino is a must I think in any Mexican region. Excellent stuff senor Bayless
you never cease to amaze me, Mr Bayless. I've been watching you for years, many blessings 🙌🏽
Most cocteles in Baja have diced cucumber as well. It adds a nice balance.
I use pickled heart of palm
Yeah! They tend to swap out 80% of the shrimp for cucumber. I'll have mine with no cucumber thanks!
Only in baja it's with cucumber and the north of Mexico.
Chef, with all my respect, you must be named Ambassador for the Mexican cuisine. I'm a cook who always come to UA-cam for some extra inspiration, and if by any chance I'm going deeper on a specific recipe (a Mexican one), there's always you! Today I'm looking for more information about ketchup (its origin), the word cocktail on food (I was like, "why the word cocktail"? wasn't it the term for drinks?), so "sea food cocktail" was a "must looked for" item for me; and yep! here you are! with a phenomenal recipe, yet simple to make, but full of flavors and master tips. Thank you for your tremendous love to my home Country, Chef. Best Regards. Oh, I could love life a little bit more if I ever work with you, I'm looking for job too.. :)
I have sought to re-create this recipe since having it 8 years ago in Houston. Ours is shrimp and crab. DELICIOUS.
Have you visited Mambo Seafood in Katy,Texas?
@@Babsonthego4 there's a couple locations in Houston too love that place
Which restaurant in Houston did you have it?
OH MERCY!!!! Love these videos Chef Bayless💕
Hi Chef, One of the best Vuelva ala Vida versions I've had was in Zipolite, Oaxaca, and I could not put my palate on what made it so good, so I asked the lady that made it. She simply added some diced grapefruit. Over the moon yum...
Good morning. Making mouth water and tummy grumble 😆. Looks delicious, worth a try. Thanks!
it's one of my favorite things, Its been my birthday dish for the last couple years.. I suggest buying shrimp w peels and make a ten minutes shell broth to boost the flavor..
Gracias por la receta Campechana es mi seviche favorito con quesadillas de frijol doradas y una cerveza bien fría
Ceviche is Sur Americano 😭
That looks delicious, my friend! I will adapt this to make mexican shrimp cocktail as well. Thanks!!
Thank you for letting people know how to shuck an oyster. It took me years.
Mr. Bayless , is a real good Mexican cook. I live in CA. & would like to visit one of his restaurants.
Thanks for the recipe and thanks to all comments that add a different touch to the recipe.
Look forward to making, and sharing, this lovely repast next weekend. Gotta make the Salsa Bruja first. Thank you, Rick!!!!!
awesome explanation, i love watching rick put his own spin on things
You are the most precious coolest cooker in America
VIVA RICK BAYLESS !!
Yup, this is next on my menu at home.
My mouth started salivating at 0:00 and did not stop until (insert whatever time you are reading this.)
comgratulation. yesterday o see you on tv.. in master cheff...... incrible food... . hayer te vi en master cheff.. en los canales en ingles.. incrible.. es una fortuna tenerlo en mexico. y regalarnos esas recetas. delisiosas. saludos desde washington dc...
Excellent recipe!! Our friends loved it last night! I didn't have oysters so just used halibut, shrimp and scallops. I have already forwarded this video link and your recipe to my friends! Thanks Rick!
I typed “fancy cocktail de camarón” and this was my result and not disappointed!!! Thank you!
Wow! What a great recipe, Rick. Thank you! My family was very happy last night!
I really love seafood, shrimp cocktails and all the ingredients that you used!!! That looked absolutely wonderful! Now, to see if I can make it... I think that would be absolutely delicious, sitting outside this summer, relaxing with a cold beer after doing some gardening... It sounds pretty perfect to me!!! Thanks, Rick! 👍
I ❤ Mexican Sea Food !!
Me too!
@@rickbayless Thank you Mr. Bayless
Looks amazing... Made me hungry and reminiscent...
Fantastic ! Especially the hair of the dog variety with the oysters.
Boy your food preparation is ABSOLUTELY FABOLOUS!!!
😋🇲🇽🇲🇽👍👍👍👍👍
Tied for best hangover cure with menudo.😀looks great.
The band?
@@abcdefghijkl5408 no the soup
For some reason I perfectly understand how you explain the delicious recipe ..👌👍🏻👍🏻
I love to use clamato and spicy v8 juice when making a campencha or shrimp cocktail. It’s delicious!!
That Cóctel looks Delicioso!!, Made my Mouth Water!!😋😋
Hey Rick, just wanted to tell you that I just discovered Frontera and ate the Verde twice before I realized it was you. Good stuff!
One of my favorite light dishes to eat. I like to use the Spicy Clamato they make in Mexico, its way different than the U.S. spicy Clamato.
Damn he did it right! Looks delicious!
I would add some cucumber, salt, pepper, oregano, but looks very delicious 😋
I would boil the shrimp peels and use that water instead of the clam juice
@@edgarisaac668 same
Nice Rick. Now all I need it's a CRUDA 😁😁💯💯🍻🍺🍻🍺. Since you already have the antidote
Que delicia!...aquí en Veracruz además le ponen un poco de jugo de naranja a la salsa de tomate y se usa mucho la salsa de chipotle hecha en casa con la receta particular de cada cockteleria...yo en lo personal prefiero La versión "marinera" que en Veracruz es otra opción de la misma campechana ... solo varia la forma de preparación en que no lleva salsa de tomate y se hace con el jugo del ceviche (o Leche de tigre) o jugo de ostión o jugo de erizo de mar ( según dicen afrodisiacos todos) ... un poco de chile finamente picado que a elección personal puede ser serrano, xalapeño o habanero, y el Aceite de oliva que es imperdonable...
Confirmo! Mi mamá es de Veracruz :v
La leche de tigre es peruana
@@hernandogalvan9447 mmm, gracias por tu comentario pero no entendí por que lo haces ...(¿?) independientemente del origen de la denominación, la "leche de tigre " es el resultado de la maceración al combinar los jugos de cítrico con el pescado. No sabia que ese "caldo resultante al combinar pescado y jugo de cítrico llamado Ceviche, cebiche, seviche o sebiche ( todos validos) tenia denominación de origen o solo se pueda aplicar al cebiche hecho en Perú ...Como puedes ver La intención de agregarlo a mi comentario era "descriptiva" y de referencia, no histórica o de nacionalidad...Si te parece mejor para no afectar la denominación de origen le puedo llamar " tipo leche de tigre" o jugo de Ceviche tal como lo hice...
Pretty amazing to see this recipe done authentically I really want to try it again I’ve tried a very similar version of this but instead my brother in law made an aguachile sauce instead of the ceviche so it definitely was different he had all the same fish just jaiva I would say was another one he added from a can but this looks delicious
Going to have try this.
Wow Super Bien 👍🏼 ensenada tiene los mejores mariscos 😋😁
I’d argue Clamato michelada is a red beer, but then again I guess it’s dependent on the region. I’m used to hot sauce (im a Valentina guy) lime juice, clam juice, and Worcestershire sauce as the base and then add the ice/beer (modelo especial or whatever you happen to be in the mood for, sometimes the cheaper the better). Anyways sorry for the wall of text, guess I’m basically anti-tomato for michelada
Edit: back to the main topic, this looks amazing !!!
That looks delicious i dont eat seafood but i would try that
It's 11am & I'm hungover.
This I need right now...
Rick - you are the Best “ Mexican ! “
There is a Mexican Restaurant in Katy, Texas that makes this, and it is to dye for,,, YUM
Please share the name :) i like Golden seafood at Airline dr. Camarones al Mojo de Ajo and Vuelve a la vida...so good
Actually,I just found out it wasn’t a Mexican Restaurant at all, but a place in Katy, Texas called Mambo Seafood. But, it was exactly as Chef Bayless made it. It was sooo Good.
This looks amazing, I will be making it this weekend for sure
This video was so informative
Yummy 🤤 that’s my favorite cocktail señor Bayless I eat it with saltine crackers 👊🏽
This stuff is fyaaa, especially with octopus.
Looks amazing 👏
I thought I'd see a bunch of comments about how it's pronounced campechana lol. Looks good, and if I can figure out the octopus part, I'd be a super, duper, happy camper 😋!
If I had the ability to pick my last meal it's this.
gotta make that today!
What kind of Beer goes best with this? Great Video
Can I order salsa bruja online here in the states? Love all your recipes .
I like to add cucumbers as well!
What kind of lime juice do you recommend?? What lime to you recommend as there are a few different varieties available? Some are sweeter than others and I know this can make a big difference.. Thank you.
I like ti add a little fresh mango during the summer!
Buffalo salsa is my go to for popcorn and potato chips. 😋
??
Bufalo is a brand of Mexican hot sauce-like Tabasco in the US. Tastes good on popcorn and potato chips. Chef Bayless mentions Bufalo salsa in the video.
Bufalo is my choice for a good cocte'l.
Great video Chef Rick.
Thank You
I go to Mariscos restaurants all the time 👌🏽 you should try and make some auguachiles 🔥
Rick, you have a recipe of the woman that has a cart off the side strip in Ensenada? The woman that has a billboard with Bourdain and other celebrities. I hated seafood til I had her shrimp cocktails…wish she had a cart closer to me…I’d be there every day!!!
I could eat that entire bowl, if you let me
Hey!!!
That's my hometown : MEXICALI .. I feel special 😃
Fun fact :Mexicali My hometown, is known by it's Chinese food, yes ! you heard it right. 😊
Omg best ever. I literally just made this today for next time I’ll make sure I have the salsa bruja only thing that was missing.
Thank you for sharing. ♥️
Rick, Campechano also could be from the state of Campeche. Their cocktails are mixed with shrimp and octopus or oysters.
Clamato makes an amazing Bloody Mary. Motts used to sell a product called Beefamato that was EXCELLENT for Bloodies as well. Sadly, it's been discontinued.
fire
This is a meal that makes you feel healthier as soon as it arrives at your table.
you smell it and feel fresh from the inside. As soon as you put that first spoonful in your mouth, you can feel your body thanking you.
It is lean protein, so you will feel like taking a nap 30 minutes after you finish.
En Veracruz le llamamos "Campechana" casi igual, delicioso con camaron y pulpo.
WOW!! What would you serve with this for a complete meal? Anybody?
If youre at a Mexican marisco restaurante, ask them for the "Cocte'l de Camaron" an I also like "Filete de Tilapia al mojo de ajo". That is Tilapia filet cooked in lime and garlic juice/butter sauce. It will usually come with french fried potatoes, on the side. If you'd like a cole-slaw, ask for Ensalada Americana de Repollo. If you'd like rice on the side, ask for "sopa de arroz china".
I always thought I was making ceviche, but it turns out I've been making Coctel Campechano all along. Except for the salsa bruja, that's almost exactly how I make mine.
mexican here and my mouth is watering
I grew up watching Rick on PBS
If you ever need an assistant, I'm your guy!
Amazing🍻
Good shit Rick! 👏🏼 You my friend are officially baptized as a Mexican
In Canada we don’t drink bloody Mary’s we drink Bloody Caesars. Replace tomato juice with clamato. Way better IMO.
I want some please 🙏 😩 😋 😫.
Stunned that this appealing dish was sans cucumber. Rick knows what he’s doing but 50 years of traveling to Baja screams cucumber and saltines with Valentina on the side
I think the umami effect of the ketchup is also due to the sugar content. It's like how mole is seasoned with sugar.
Le faltó los chiltepines jajajaja looks good missing few for my taste but all that freshness
Who doesn't like a rich mouth feel
Hmm, I always thought the name "Campechana" meant that it came from Campeche ... Does it really mean "mixed/variety"? Where I live, it's served in huge goblets, accompanied by tostadas and beer; definitely a "brunch" type of thing, and not cheap! We call the juice served by itself "Leche de Tigre"; best thing for hangovers!
In Chiapas they usually use salsa inglesa too….
yum!
I looked on your recipe site for the salsa bruha recipe, would love to make some if u can post a link?
Here you go: www.rickbayless.com/recipe/wizard-salsa-for-cold-seafood/
Are limes and lemons interchangeable for this recipe?
Can you use frozen fish?
Mexicans make the best hangover food hands down
You should look into what we call Salsa China😏
Yummy