This month, discover Grumman ‘78’s campechana recipe. We suggest pairing it with a glass of Pive Gris from BISTRO SAQ!
3 whole squid, cleaned and poached
400 g turbot filet, poached
8 whole shrimp, shelled and cooked
8 whole northern prawns for garnish (if in season)
2 avocadoes, cubed
1 red onion, finely chopped
100 ml cilantro, chopped
100 ml parsley, chopped
Juice of 2 limes
500 ml Clamato
30 ml chipotle pepper paste
A pinch of fleur de sel combined with a pinch of Espelette chili powder
1. Combine all ingredients except for the avocado and turbot. 2. Gently fold in the avocado and turbot, making sure they stay as intact as possible. 3. Scoop mixture into a glass and sprinkle with fleur de sel and chili powder. 4. Top with northern prawns (if in season). Serve with tortilla chips.
Something to drink with that?
We suggest pairing your campechana with a glass of Pive Gris.
Le Pive Gris
$15.60Rosé750 mlFrance, Languedoc-RoussillonSAQ code : 11372766
- Grape variety(ies):
- Cabernet franc
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