Seafood Molcajete

Yamilette González
Eating a delicious mix of spicy seafood will always be a great idea. That's why we provide this recipe for Seafood Molcajete made in aguachile, which you can serve directly in the molcajete to keep it fresher. For this Lent recipe, you can substitute piquín chili for chili powder. If you want to add an extra flavor to your seafood recipe, you can use dried chipotle chili for a marinated touch.
Reviewed by Editorial Team of Kiwilimón
5
|
3 comentarios
440
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 2 tablespoons olive oil, for the sauce
  • 2 tablespoons piquín chile, for the sauce
  • 2 tablespoons árbol chile, for the sauce
  • 1 Jalapeño chile, for the sauce
  • 1/2 cups lime juice, for the sauce
  • 1/4 cups tomato juice, for the sauce
  • 1 tablespoon Maggi seasoning, for the sauce
  • 500 grams shrimp, peeled and cleaned
  • 300 grams tilapia fillet, cut into cubes
  • 1/2 cups red onion, sliced
  • 1/2 cups cucumber, diced with skin
  • 2 tablespoons fresh cilantro, finely chopped
  • 1/2 cups pink shrimp, for decorating
  • 1/2 cucumbers, sliced into half moons, with skin, for decoration
  • avocado, for decorating
  • corn tostadas, for serving
Preparation
40 mins
30 mins
Low
  • In a skillet over medium heat, heat the oil and fry the chiles, being careful not to burn them; remove and cool slightly.
  • In a molcajete, mash the chiles one by one, adding lime juice, tomato juice, and Maggi sauce until you obtain a sauce. Add the shrimp, tilapia fillet, red onion, cucumber, cilantro, mix, and season with salt and pepper. Marinate for about 20 minutes or until the shrimp and fish change color.
  • Decorate with pacotilla shrimp and cucumbers around the molcajete, and serve with avocado and corn tostadas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by