Veggie Campechana

This zesty, light, and refreshing plant-powered take on the Mexican seafood cocktail was created especially for Frieda’s by chefs Mary Sue Milliken and Susan Feniger of Border Grill. The recipe was originally featured at the LA Food Bowl event “Plant Power: The No Beast Feast” on May 19, 2018. Copyright © 2018. Mary Sue Milliken & Susan Feniger.

Prep Time

10 min

Cook Time

5 min


Prep Time

10 min

Cook Time

5 min


  • 1-2 jalapeños, stems, ribs, and seeds removed, finely chopped

  • 1 cup V8 juice

  • 2 tablespoons ketchup

  • 3 tablespoons chopped cilantro

  • 2 tablespoons finely chopped white onion

  • 3 tablespoons fresh lime juice (Try it with key limes!)

  • 3 tablespoons extra virgin olive oil

  • 3 dashes each of Worcestershire sauce and Tabasco sauce

  • 1 teaspoon salt

  • 2 roasted gold beets, peeled and diced

  • 1 small jicama, peeled, diced (about 3/4 cup)

  • 1 avocado, pitted, diced

  • Crushed tortilla chips (for serving)

Cooking Steps

  1. 1

    Mix jalapeños, V8 juice, ketchup, cilantro, onion, lime juice, olive oil sauces, and salt in a large bowl.

  2. 2

    Carefully fold in jicama, beets and avocado.

  3. 3

    Transfer to a chilled, tall martini or shot glass and top with crushed tortilla chips. Serve immediately.

Where to Buy Frieda’s

Where to Buy Frieda’s