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Seafood Molcajete

Eat a delicious mix of spicy seafood, always be a great idea. That’s why we leave you with this recipe for Molcajete de Mariscos made in aguachile and that you can serve directly on the molcajete so that it stays fresher. For this Lenten recipe, you can substitute chile piquin for chili powder. If you want to give an extra flavor to your seafood recipe, you can use dry chipotle chile, and that way it will be left with a marinated touch.

  • Cooking time: 30 mins
  • 6 serves

INGREDIENTS

  • 2 tablespoons olive oil, for the sauce
  • 2 tablespoons piquín chili, for the sauce
  • 2 tablespoons Chile de árbol pepper, for the sauce
  • 1 jalapeno pepper, for the sauce
  • 1/2 cups lemon juice, for the sauce
  • 1/4 cups tomato juice, for the sauce
  • 1 tablespoon maggi sauce, for the sauce
  • 500 grams shrimp, without the shell and clean
  • 300 grams tilapia fillet, cut into cubes
  • 1/2 cups red onion, filleted
  • 1/2 cups cucumber, cut into cubes with peel
  • 2 tablespoons fresh coriander, finely chopped
  • 1/2 cups shrimp, to decorate
  • 1/2 cucumbers, cut in half moons, with shell, to decorate
  • enough avocado, to decorate
  • enough corn tostada shell, To present

PREPARATION

In a comal over medium heat heat the oil and fry the chilies taking care not to burn, remove and cool slightly.

In a molcajete, crush the chiles one by one adding the lemon juice, tomato juice and maggi sauce until you get a sauce. Add the shrimp, the tilapia fillet, the purple onion, the cucumber, the cilantro, mix and season with salt and pepper. Marinate about 20 minutes or until shrimp and fish change color.

Garnish with shallow shrimp and cucumbers around the molcajete, accompany with avocado and corn tostadas.

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