Name: Molcajete de Mariscos (Mexican - Main Course )
Cuisine: Mexican
Ingredients: Shrimp - 500 g (500 g); Fish (preferably red snapper) - 400 g (400 g); Octopus - 300 g (300 g); Scallops - 200 g (200 g); Olive oil - 2 tbsp (2 tbsp); Onion - 1 medium (1 medium); Garlic - 3 cloves (3 cloves); Tomato - 3 large (3 large); Chipotle pepper - 2 (2); Cumin - 1 tsp (1 tsp); Salt - 1/2 tsp (1/2 tsp); Pepper - 1/4 tsp (1/4 tsp); Lime juice - 2 tbsp (2 tbsp); Cilantro - 1/4 cup (1/4 cup)

Molcajete de Mariscos

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Molcajete de Mariscos (Mexican - Main Course) Recipe

A sizzling stone mortar filled with a medley of grilled seafood such as shrimp, fish, octopus, and scallops, cooked in a spicy tomato-based sauce. It's a visually impressive and delicious seafood dish.

Ingredients:

Shrimp - 1.1 lbs (500 g)
Fish (preferably red snapper) - 0.88 lbs (400 g)
Octopus - 0.66 lbs (300 g)
Scallops - 0.44 lbs (200 g)
Olive oil - 2 tbsp
Onion - 1 medium
Garlic - 3 cloves
Tomato - 3 large
Chipotle pepper - 2
Cumin - 1 tsp
Salt - 1/2 tsp
Pepper - 1/4 tsp
Lime juice - 2 tbsp
Cilantro - 1/4 cup

Instructions

Clean the seafood and pat dry. Cut the fish into bite-sized pieces.
Heat a grill or grill pan on medium-high heat and brush with olive oil. Grill the seafood until cooked through. Set aside.
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the chopped tomato, chipotle pepper, cumin, salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally.
Transfer the tomato mixture to a blender or food processor and blend until smooth.
Return the tomato sauce to the skillet and add the grilled seafood, lime juice, and cilantro. Cook for an additional 5 minutes or until everything is hot and the flavors have melded.
Preheat a molcajete (a Mexican stone mortar) over medium-high heat. Carefully spoon the seafood mixture into the hot molcajete and serve immediately with tortillas or bread.

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