Mexican shellfish recipes
8 Mexican shellfish recipes, each written for this site and each saying what its method turns on.
- Aguachile, sourced from Mexico. Raw prawns butterflied and dressed at the table, because the lime goes on working and five minutes is the whole window. Chicken, Shellfish.
- Arroz a la Tumbada, sourced from Mexico. A rice dish deliberately left soupy, with twice the liquid of a dry rice and the seafood added at the end. Fish, Shellfish.
- Cahuamanta, sourced from Mexico. Ray wing simmered until the flesh combs off the cartilage in strands, which no other fish here does. Fish, Shellfish.
- Caldo de Mariscos, sourced from Mexico. The broth built from the prawn heads and shells, fried hard and simmered, so it tastes of shellfish before any is served in it. Fish, Shellfish.
- Caldo de Siete Mares, sourced from Mexico. Seven kinds of seafood, each going in at its own moment — the dish is a running order, not a stock. Fish, Shellfish.
- Camarones al Ajillo, sourced from Mexico. The prawns go in shell on and the shells fry in the oil first, which is where the sauce gets everything it has. Shellfish.
- Pulpo a la Campechana, sourced from Mexico. The octopus simmered long and then chilled in its own liquid, because cooling it in air turns it rubbery. Chicken, Shellfish.
- Romeritos, sourced from Mexico. The sprigs boiled and then squeezed dry in the hands before they meet the mole, or they water it down. Chicken, Shellfish, Egg.
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