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Seafood Mixiotes

50 mins
30 mins
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The mixiote is a traditional Mexican dish where the filling is cooked and marinated, usually consisting of a protein, in a chile marinade. In this case we bring you this delicious seafood mixiote recipe with a guajillo, wide and morita adobo. The best option for Lent!
Learn more about Jessica Alcántara


6 portions
  • 1 tablespoon whole clove, for marinade
  • 1 tablespoon oregano, for marinade
  • 1/2 teaspoons cumin, for marinade
  • 3 allspices, for marinade
  • 2 tomatoes, for marinade
  • 1/2 onions, for marinade
  • 4 cloves garlic, with shell, for marinade
  • 4 guajillo chilies, clean, deveined and seedless for marinade
  • 1 ancho chili pepper, clean, deveined and seedless for marinade
  • 1/4 cups shrimp broth, for marinade
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 cup shrimp, clean, for the mixote
  • 1 cup octopus, cut into small pieces and cooked
  • 1 cup squid, baby, clean, cut into rings and tentacles
  • 2 red snapper fillets, cut into cubes
  • 1 cup squid, with tentacles
  • to taste epazote
  • to taste red onion, pickled
  • to taste nopal, cured
  • to taste corn tortilla, to serve


Preheat the oven to 180 ° C.
For the adobo, heat a comal over low heat and roast all the spices of the marinade together with the tomato, onion, garlic and chilies, remove from the comal and reserve. Soak the chilies in hot water to soften them.
Blend the ingredients you roasted together with the soaked chilies to obtain a smooth marinade, add water if necessary and strain.
Heat a pot over medium heat with the oil and fry the marinade, add the shrimp broth, season to your liking with the salt. Chill and reserve.
In a bowl, mix the shrimp with the octopus, the squid, the red snapper fillet and the marinade. Marina for 30 minutes in refrigeration.
On a board, place the mixiote leaf, fill with the previous preparation and tie as a mixiote.
Bake the mixiotes for 15 to 20 minutes maximum, remove from the oven.
Serve your mixiotes and serve with epazote, pickled onions, cured nopalitos and served with tortillas.


Serve your mixiote with pickled onions and cured nopalitos, decorate with epazote.


When you give your spices to the comal, you will know that they are ready when they begin to release the aromas, this process helps the flavors to intensify.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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