Discover the Top 23 Mexican Seafood Delights Dive In

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2024-01-31 | 13:15h
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2024-04-15 | 13:55h
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Kari
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Sea Food Weekly

 

1. Zesty Delights: Exploring the World of Mexican Ceviche

Savor the vivid flavors of seafood from Mexico with a mouthwatering ceviche dish. Ceviche, bursting with flavor and excitement, combines the best parts of seafood with spicy sauces to create a mouthwatering gastronomic experience. The balance of ingredients like fresh fish, lime juice, cilantro, and onions is highlighted in this classic dish.

Ingredients:

  • Fresh seafood (fish, shrimp, or scallops)
  • Lime juice
  • Red onions
  • Cilantro
  • Hot sauces of choice
  • Avocado (optional)
  • Tomatoes (optional)

Instructions:

  • Dice seafood into small pieces.
  • Mix with lime juice and let it marinate.
  • Add chopped onions, cilantro, and hot sauces to taste.
  • Serve chilled, garnished with avocado and tomatoes if desired. Enjoy the explosion of flavors!

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2. Mexican Shrimp Cocktail Delight

Savor the mouthwatering seafood sensation Cóctel de Camarón and discover the colorful flavors of Mexico. Tangy lime wedges, fresh veggies, and juicy shrimp combine to create a palate-pleasing explosion in this flavorful dish. One of Mexico’s most traditional seafood recipes, it’s a crowd-pleasing staple for any event.

Ingredients:

  • Fresh shrimp
  • Tomato
  • Onion
  • Cilantro
  • Avocado
  • Lime wedges
  • Tomato juice
  • Ketchup
  • Hot sauce
  • Salt
  • Pepper

Instructions:

  • Cook shrimp until pink and opaque.
  • Chop tomato, onion, cilantro, and avocado.
  • Mix tomato juice, ketchup, hot sauce, salt, and pepper.
  • Combine all ingredients and serve chilled.

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3. Aguachilev

Take a bite out of Aguachilev, a Mexican seafood dish that tantalizes the taste senses and takes diners to sun-kissed coasts. Dive into the bright tastes of Mexican coastal food. Full of fresh fish and lime juice, it’s an aromatic journey just waiting to happen.

 Ingredients:

  • Fresh shrimp or fish
  • Lime juice
  • Sliced cucumber
  • Sliced red onion
  • Chopped cilantro
  • Sliced serrano peppers
  • Salt

Instructions:

  • Clean and devein the shrimp, then slice it into bite-sized pieces.
  • Combine lime juice, sliced cucumber, red onion, cilantro, serrano peppers, and salt in a bowl.
  • Add the shrimp to the mixture and let marinate for 15-20 minutes.
  • Serve chilled and enjoy the killer seafood Mexico beach experience reminiscent of La Veracruzana’s coastal charm.

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4.Tostadas de Ceviche

Savor the bright flavors of fish from Mexico with Tostadas de Ceviche. This traditional dish offers a zesty combination of fresh ingredients and delicious spices and is an enjoyable addition to the Mexican seafood recipe collection. A staple of Mexican seafood cuisine, ceviche is made with marinated fish, tomatoes, cilantro, and tart lime juice. With crunchy tortillas on top and the hot kick of Camarones a la diablo, the flavors dance in unison to your taste. With every delicious bite, get ready to be transported to the shores of Mexico.

Ingredients:

  • Fresh fish (such as tilapia or red snapper)
  • Limes
  • Red onion
  • Tomatoes
  • Cilantro
  • Avocado
  • Jalapeños
  • Tostadas
  • Camarones a la diabla

Instructions:

  • Dice the fish into small pieces and marinate in lime juice for at least 30 minutes.
  • Chop red onion, tomatoes, cilantro, avocado, and jalapeños.
  • Mix the marinated fish with the chopped vegetables.
  • Season with salt and pepper to taste.
  • Spread the ceviche mixture onto tostadas.
  • Serve with camarones a la diabla for an extra kick. Enjoy!

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5. Tacos de Pescado (Fish Tacos)

Introduction:

Dive into the vibrant world of Mexican cuisine with Tacos de Pescado, a tantalizing seafood delight that captures the essence of coastal flavors. Bursting with freshness and zest, these fish tacos offer a savory journey through the ocean’s bounty.

Ingredients and Instructions:

For the filling, marinate chunks of white fish (such as cod or tilapia) in lime juice, garlic, and chili powder. Grill until tender and flaky. Assemble in warm corn tortillas with crisp cabbage slaw, creamy avocado slices, and tangy salsa. Garnish with cilantro and a squeeze of lime for an authentic taste of Mexico’s coastal regions.

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6.Tacos de Camarón (Shrimp Tacos)

Tacos de Camarón is a seafood delight from Mexico with this Mexican seafood that will treat you to a melody of tastes and a burst of oceanic pleasure. These shrimp tacos are full of traditional spices and the taste of clam juice, which will add a delicious touch to your cooking efforts.

Ingredients:

  • 1 lb fresh shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1/4 cup clam juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • Corn tortillas
  • Optional toppings: shredded cabbage, diced tomatoes, sliced avocado, lime wedges, cilantro

Instructions:

Warm the olive oil in a pan over medium heat. When aromatic, add the minced garlic and sauté it.

Cook the shrimp in the skillet for two to three minutes or until they turn pink.

Add the clam juice, cumin, chili powder, salt, and pepper. Mix thoroughly to blend.

Once the shrimp are covered in the delicious sauce, simmer for a further two to three minutes.

Corn tortillas can be reheated in the microwave or griddle pan.

Fill each tortilla with the shrimp mixture to assemble the tacos.

Add sliced avocado, chopped tomatoes, shredded cabbage, and lime juice.

Serve hot, garnished with fresh cilantro. Savor each bite for a flavor explosion.

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7.Caldo de Mariscos:

With Caldo de Mariscos, take an enticing journey through the vibrant tastes of Mexican cuisine. This seafood treat combines a symphony of fresh ingredients and traditional spices to deliver a flavor of the ocean with every spoonful.

Ingredients:

  • 1 lb shrimp
  • 1 lb white fish fillets
  • 1 lb clams
  • 1 lb mussels
  • 1 onion, chopped
  • 2 tomatoes, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 carrot, sliced
  • 1 celery stalk, diced
  • 4 cups seafood broth
  • 2 cups water
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

  • In a large pot, sauté onions, garlic, and bell pepper until fragrant.
  • Add tomatoes, carrots, and celery. Cook until vegetables soften.
  • Pour in seafood broth and water. Bring to a simmer.
  • Add bay leaf, salt, and pepper. Let flavors meld for 10 minutes.
  • Gently add shrimp, fish, clams, and mussels. Cook until seafood is opaque and shells open.
  • Serve hot, garnished with fresh cilantro. Enjoy this exquisite taste of Mexican seafood bliss.

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8.Enchiladas de Mariscos

The pleasant odors of the ocean and traditional seasonings come together perfectly in the mouthwatering Mexican seafood dish, enchiladas de mariscos. This recipe, which incorporates the flavor of the famous Mexican grilled fish dish pescado zarandeado, represents the spirit of coastal cuisine.

Ingredients:

  • 1 pound mixed seafood (shrimp, scallops, and fish)
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 cup diced tomatoes
  • 1 cup enchilada sauce
  • 8 corn tortillas
  • 1 cup shredded cheese (Mexican blend)
  • Fresh cilantro for garnish
  • Lime wedges, for serving

Instructions:

  • Preheat the oven to 375°F (190°C).
  • In a skillet, sauté onions, garlic, and bell pepper until softened.
  • Add mixed seafood and cook until just opaque.
  • Stir in diced tomatoes and enchilada sauce, simmer for 5 minutes.
  • Spoon seafood mixture onto corn tortillas and roll them up.
  • Place rolled enchiladas in a baking dish, seam side down.
  • Top with shredded cheese and bake for 15-20 minutes until cheese is melted and bubbly.
  • Garnish with fresh cilantro and serve with lime wedges.
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9. Tamales de Mariscos

Take a culinary trip with the famous Mexican seafood dish, tamales de mariscos. These salty snacks are bursting with sea flavor and promise an explosion of flavors that will tickle your mouth.

Ingredients:

  • 1 cup masa harina
  • 1/2 cup chicken or seafood broth
  • 1/4 cup lard or vegetable shortening
  • 1 teaspoon baking powder
  • Salt to taste
  • 1 cup cooked seafood (shrimp, crab, scallops, or a mix)
  • 1/2 cup diced onions
  • 1/4 cup diced bell peppers
  • 2 cloves garlic, minced
  • 1 jalapeño, diced
  • 1/2 cup chopped cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 cup salsa verde
  • Corn husks, soaked in water until pliable

Instructions:

  • Combine masa harina, baking powder, salt, and lard in a mixing bowl. Gradually add broth, mixing until a smooth dough forms.
  • In a skillet, sauté onions, bell peppers, garlic, and jalapeño until softened. Add cooked seafood, cilantro, cumin, and chili powder. Stir in salsa verde and cook for 2 minutes.
  • Spread a thin layer of masa dough onto soaked corn husks.
  • Spoon the seafood mixture onto the center of each husk.
  • Fold the husks to enclose the filling, then steam the tamales for 45-60 minutes.
  • Serve hot, and enjoy the taste of Mexico’s coastal flavors in every bite.

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10. Pulpo a la Gallega (Galician-Style Octopus)

Explore the richness of seafood dishes from Mexico with Pulpo a la Gallega. The essence of coastal cuisine is captured in this dish of soft octopus, earthy potatoes, and smokey paprika, prepared in the Galician style. It is a symphony of tastes.

Ingredients:

  • 1 octopus (about 3 pounds)
  • 4 large potatoes
  • 1/4 cup olive oil
  • 2 tablespoons Spanish paprika
  • Sea salt to taste

Instructions:

Heat a big saucepan of salted water till it boils.

The limbs first place the octopus in boiling water, then lower the heat and simmer until it is cooked 45 to 60 minutes.

After boiling the potatoes until soft, cut them into thick rounds in a different saucepan.

After cooking, take the octopus out of the water and let it cool a little.

Cut the octopus into small pieces with a knife.

Place the potato pieces on a plate for serving.

Arrange the pieces of octopus over the potatoes.

Add a drizzle of olive oil, paprika, and a dash of sea salt to finish.

Enjoy the rich taste of Pulpo a la Gallega while it’s still warm.

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11. Pescado a la Veracruzana (Veracruz-Style Fish)

Ingredients:

  • 4 fresh fish fillets (such as red snapper or tilapia)
  • 2 tomatoes, diced
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1/4 cup green olives, sliced
  • 2 tablespoons capers
  • 1/4 cup cilantro, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/4 cup white wine
  • Lime wedges for garnish

Instructions:

Fish fillets should be seasoned with lime juice, salt, and pepper. Put aside.

Heat the olive oil in a big skillet over medium heat. Add the bell peppers, garlic, and onions. Sauté the food until it becomes tender.

Add chopped tomatoes, cumin, cilantro, oregano, and olives. Cook for an additional five minutes.

Fish fillets with seasoning should be stuffed into the tomato mixture.

Cover the fish with white wine.

Cover and simmer for ten to fifteen minutes when the fish flakes easily with a fork and is cooked through.

Serve hot, with lime wedges as a garnish. Serve this tasty fish meal from Mexico with tortillas or rice.

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12. Camarones a la Diabla (Deviled Shrimp)

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 4 dried guajillo chilies
  • 2 dried árbol chilies
  • 3 tomatoes, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste
  • Lime wedges and chopped cilantro for garnish

Instructions:

Soak the dried chiles in boiling water for fifteen minutes or until they become soft. Eliminate the stalks and seeds.

Put the soaked chilies, tomatoes, onion, garlic, and chicken broth in a blender. Process till smooth.

In a skillet, heat the vegetable oil over medium heat. Stirring occasionally, simmer the chili-tomato combination for 5 to 7 minutes after adding it.

Add the shrimp to the skillet after seasoning them with salt and pepper. Cook until the shrimp are pink in color, about 5 more minutes.

Garnish with chopped cilantro and lime wedges and serve hot. Savor the scorching thrill of Diabla de Camarones.

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13.Tostadas de Atún (Tuna Tostadas)

Ingredients:

  • 4 tostada shells
  • 1 can (5 oz) tuna, drained
  • 1 ripe avocado, sliced
  • 1 lime, juiced
  • 1/4 cup salsa
  • Fresh cilantro, chopped
  • 1/4 cup diced onions

Instructions:

  • Place tostada shells on a serving plate.
  • In a bowl, mix the drained tuna with lime juice.
  • Spoon the tuna mixture onto each tostada shell.
  • Top with avocado slices.
  • Drizzle salsa over the tostadas.
  • Garnish with chopped cilantro and diced onions.
  • Serve and enjoy the explosion of flavors.

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14.Camarones al Mojo de Ajo

Ingredients:

  • 1 pound large shrimp, peeled and deveined
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon chili flakes
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)

Instructions:

  • Heat olive oil in a skillet over medium heat. Add minced garlic and chili flakes, and sauté until fragrant.
  • Add shrimp to the skillet and season with salt and pepper. Cook until shrimp turns pink, about 2-3 minutes per side.
  • Pour lime juice over the shrimp, stirring gently to coat.
  • Serve hot, garnished with chopped cilantro and lime wedges. Enjoy the vibrant flavors of Camarones al Mojo de Ajo, a delightful Mexican seafood delicacy.

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15. Pulpo al Ajillo (Octopus in Garlic Sauce)

Ingredients:

  • 500g octopus
  • 6 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions:

  • Clean the octopus thoroughly and cut it into bite-sized pieces.
  • Heat olive oil over medium heat in a skillet and add minced garlic. Sauté until fragrant.
  • Add octopus pieces to the skillet and cook until they turn opaque.
  • Sprinkle paprika, salt, and pepper, stirring to coat evenly.
  • Cook for another 5-7 minutes until the octopus is tender.
  • Garnish with fresh parsley and serve hot. Enjoy the burst of flavors.

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16.Huachinango a la Veracruzana (Veracruz-Style Red Snapper):

Ingredients:

  • 2 pounds of fresh red snapper fillets
  • 2 tablespoons of olive oil
  • 1 onion, thinly sliced
  • 3 cloves of garlic, minced
  • 1 bell pepper, thinly sliced
  • 3 tomatoes, diced
  • ¼ cup of green olives, sliced
  • 2 tablespoons of capers
  • 2 bay leaves
  • ½ teaspoon of dried oregano
  • ½ teaspoon of dried thyme
  • Salt and pepper to taste
  • ¼ cup of white wine
  • ¼ cup of fresh cilantro, chopped

Instructions:

  • Season the red snapper fillets with salt and pepper.
  • In a large skillet, heat olive oil over medium heat.
  • Sauté onions and garlic until translucent.
  • Add bell pepper, tomatoes, olives, capers, bay leaves, oregano, and thyme. Cook until vegetables are tender.
  • Pour in white wine and simmer for 5 minutes.
  • Place the red snapper fillets on top of the vegetable mixture.
  • Cover and cook for 10-15 minutes or until the fish is cooked.
  • Garnish with fresh cilantro before serving. Enjoy this flavorful Huachinango a la Veracruzana with rice or warm tortillas.

mysliceofmexico.ca

17. Coctel de Pulpo (Octopus Cocktail)

Ingredients:

  • 1 pound octopus, cooked and diced
  • 1 cup tomato juice
  • 1/2 cup diced tomatoes
  • 1/4 cup finely chopped red onion
  • 2 tablespoons chopped cilantro
  • 2 tablespoons lime juice
  • 1 avocado, diced
  • 1 jalapeño, seeded and minced
  • Salt and pepper to taste
  • Tortilla chips for serving

Instructions:

  • Combine diced octopus, tomatoes, red onion, cilantro, lime juice, and jalapeño in a mixing bowl.
  • Gently fold in avocado and season with salt and pepper to taste.
  • Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
  • Serve the Coctel de Pulpo in chilled glasses or bowls, garnished with additional cilantro if desired, and accompanied by crispy tortilla chips.

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18. Camarones Rellenos (Stuffed Shrimp)

Ingredients:

  • 12 large shrimp, peeled and deveined
  • 1 cup cooked rice
  • 1/2 cup diced tomatoes
  • 1/4 cup diced onions
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1/2 cup shredded Monterey Jack cheese
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Lime wedges, for serving

Instructions:

  • Preheat the oven to 375°F (190°C).
  • In a bowl, mix cooked rice, diced tomatoes, onions, garlic, cilantro, shredded cheese, chili powder, salt, and pepper.
  • Butterfly each shrimp by slicing down the back, leaving the bottom intact.
  • Stuff each shrimp with the rice mixture.
  • Place the stuffed shrimp on a baking sheet and bake for 10-12 minutes, or until the shrimp are cooked through and the filling is heated.
  • Serve hot with lime wedges for an extra burst of flavor. Enjoy the savory goodness of Camarones Rellenos.

you can also check the mouthwatering recipes of Deliciously Bold Rock ShrimpAMP

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19 Ceviche de Pulpo (Octopus Ceviche)

Ingredients:

  • 1 lb octopus, cleaned and diced
  • 1 red onion, thinly sliced
  • 2 tomatoes, diced
  • 1 cucumber, peeled and diced
  • 1 jalapeño, finely chopped
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup lime juice
  • Salt and pepper to taste
  • Tortilla chips for serving

Instructions:

  • Combine diced octopus, red onion, tomatoes, cucumber, jalapeño, and cilantro in a large bowl.
  • Pour lime juice over the mixture and season with salt and pepper.
  • Gently toss the ingredients until well combined.
  • Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  • Serve chilled with tortilla chips for a refreshing taste of Mexican seafood delight. Enjoy!

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20. Aguachile de Callo de Hacha

Ingredients:

  • 1 pound bay scallops
  • 3-4 fresh serrano chilies
  • 1 cup lime juice
  • 1/2 red onion
  • 1 cucumber
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  • Begin by thinly slicing the serrano chilies, red onion, and cucumber.
  • In a bowl, combine the sliced ingredients with lime juice and salt.
  • Add the bay scallops and let them marinate in the mixture for 10-15 minutes.
  • Serve chilled, garnished with fresh cilantro. Enjoy the burst of flavors in every bite with this mexican seafood.

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21. Pulpo Enchipotlado (Octopus in Chipotle Sauce)

Ingredients:

  • 1 lb octopus
  • 3 chipotle peppers in adobo sauce
  • 2 tomatoes, diced
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:

First, thoroughly wash the octopus, discarding its beak and any internal organs.

In a large pot of boiling water, cook the octopus for 45 to 60 minutes or until it is soft.

Meanwhile, put the tomatoes, onion, garlic, chipotle peppers, and chicken broth in a blender. Process till smooth.

In a skillet over medium heat, warm the olive oil. Add the chipotle mixture and cook for five to seven minutes to enable the flavors to combine.

After the octopus is cooked, cut it into small pieces and combine it with the chipotle sauce in a skillet. Cook for ten more minutes, stirring now and then.

To taste, add salt and pepper for seasoning.

Garnish with fresh cilantro and serve hot. Savor the delicious, spicy flavor of Pulpo Enchipotlado!

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22. Campechana

 Ingredients:

  • 1/2 pound cooked shrimp
  • 1/2 pound cooked crab meat
  • 1/2 pound raw oysters
  • 1/2 cup diced tomatoes
  • 1/4 cup diced onions
  • 1/4 cup chopped cilantro
  • 2 avocados, diced
  • 1 cup tomato juice
  • 2 tablespoons lime juice
  • 1 tablespoon hot sauce
  • Salt and pepper to taste

Instructions:

  • Combine shrimp, crab meat, oysters, diced tomatoes, onions, cilantro, and diced avocados in a large bowl.
  • Mix together tomato juice, lime juice, hot sauce, salt, and pepper in a separate bowl to create the sauce.
  • Pour the sauce over the seafood mixture and gently toss until evenly coated.
  • Chill in the refrigerator for at least 30 minutes before serving.
  • Garnish with additional cilantro and lime wedges if desired.
  • Enjoy this delightful Mexican seafood medley with tortilla chips or saltine crackers.

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23. Pulpo Zarandeado:

Ingredients:

  • 1 large octopus (about 2 pounds)
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 lime, juiced
  • Fresh cilantro for garnish

Instructions:

  • Clean the octopus thoroughly, removing any innards and beaks.
  • Mix olive oil, minced garlic, smoked paprika, cumin, oregano, salt, pepper, and lime juice to create a marinade.
  • Marinate the octopus in the mixture for at least 2 hours or overnight in the refrigerator.
  • Preheat the grill to medium-high heat.
  • Grill the octopus for 10-15 minutes per side until it’s tender and charred.
  • Serve hot, garnished with fresh cilantro. Enjoy the explosion of flavors in every bite of Pulpo Zarandeado.
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