Seafood Molcajete

Yamilette González

A traditional molcajete topped with tilapia fillets and shrimp combined with a mouthwatering sauce prepared with piquín chile, Jalapeño chile, and árbol chile is here to jazz up your meatless meals! A delicious restaurant-worthy seafood molcajete ready to be served in under 40 minutes!

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Ingredients

Portions

2 tablespoons olive oil, for the chile base sauce
2 tablespoons piquín chile, for the chile base sauce
2 tablespoons árbol chile, for the chile base sauce
1 Jalapeño chile, for the chile base sauce
1/2 cups lime juice, for the chile base sauce
1/4 cups tomato juice, for the chile base sauce
1 tablespoon Maggi seasoning, for the chile base sauce
500 grams shrimp, cleaned and peeled
300 grams tilapia fillet, cut into cubes
1/2 cups red onion, sliced
1/2 cups cucumber, unpeeled, cut into small-sized cubes
2 tablespoons fresh cilantro, finely chopped
1/2 cups pink shrimp, for garnish
1/2 cucumbers, unpeeled, cut into half-moons, for garnish
some avocado, for garnish
some corn tostadas, for serving

Preparation

40 mins

30 mins

Easy

On a griddle, heat oil over medium heat. Fry piquín chiles, árbol chiles, and Jalapeño chiles, and be careful not to over fry them. Remove chiles and let cool slightly.
Transfer chiles to a molcajete and crush them one by one. Add lime juice, tomato juice, and Maggi seasoning sauce and crush until a sauce is obtained. Add shrimp, tilapia fillet, red onion, cucumber, and cilantro. Mix and season with salt and pepper. Marinate for about 20 minutes or until shrimp and tilapia fillet turn color.
Garnish seafood molcajete with pink shrimp and cucumber half-moons around the edge of the molcajete. Serve seafood molcajete with corn tostadas.

Nutritional information

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

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