Entree: Mexico – Baja Peninsula Mexico – Chilorio de Mariscos (Seafood Chilorio)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) medium shrimp, peeled and deveined (about 20–24)
- 8 oz (225 g) cooked octopus, chopped
- 3 tbsp (45 ml) olive oil, divided
- 1 medium yellow onion, sliced thin (about 6 oz / 170 g)
- 2 roma tomatoes, charred (about 6 oz / 170 g)
- 4 ancho chiles, stems and seeds removed (about 28 g)
- 3 guajillo chiles, stems and seeds removed (about 18 g)
- 2 chile de árbol (for heat), stems and seeds removed (about 4 g) — optional, adjust to taste
- 4 garlic cloves, peeled
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/8 tsp (pinch) ground cloves
- 1/2 tsp (2.5 g) black pepper
- 1 tbsp (15 ml) apple cider vinegar
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 cup (240 ml) fish stock or low-sodium seafood broth (can substitute low-sodium chicken broth)
- 1 tsp (4 g) brown sugar (optional, balances acidity)
- 1 tsp (6 g) kosher salt, plus more to taste
- 1 1/2 cups (300 g) long-grain white rice
- 3 cups (720 ml) water (for the rice)
- 2 tbsp (30 ml) vegetable oil (for rice)
- 2 cups (140 g) shredded green cabbage
- 1 medium carrot, grated (about 4 oz / 115 g)
- 2 tbsp (30 ml) fresh lime juice (for slaw)
- 2 tbsp (30 ml) olive oil (for slaw)
- 1/4 cup (15 g) chopped cilantro, divided
- 8 small corn tortillas (or more for serving)
- 1 ripe avocado, sliced (for serving)
- Lime wedges, for serving

Instructions

Short Description:
Rich, smoky adobo-coated local seafood — shrimp and octopus — simmered briefly and served with cilantro-lime rice, warm corn tortillas, and a crisp cabbage slaw to make a complete Baja-style main course.

Regional Notes:
This Baja Peninsula version uses local seafood (shrimp and octopus) in place of the pork found in classic chilorio and balances a smoky, slightly tangy adobo with bright citrus and seafood stock typical of coastal Baja cooking. It’s lighter and faster-cooking than inland pork chilorio and is served with rice and tortillas to be a full entrée.

1. Prepare rice: heat 2 tbsp (30 ml) vegetable oil in a medium saucepan over medium heat. Add 1 1/2 cups (300 g) rice and toast 2 minutes. Add 3 cups (720 ml) water and a pinch of salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Remove from heat and let rest 10 minutes; fluff with fork and stir in 2 tbsp (30 ml) chopped cilantro.
2. Toast chiles and vegetables: in a dry skillet over medium heat, toast ancho and guajillo chiles 20–30 seconds per side until aromatic (do not burn). Char the roma tomatoes directly over a gas flame or under a broiler until blackened on the skin. Remove chiles and tomatoes to a bowl; cover and let steam 10 minutes to soften.
3. Rehydrate chiles: when cool enough to handle, remove chile stems and seeds if not already removed. Place toasted chiles, charred tomatoes, 4 garlic cloves, 1 tbsp (15 ml) apple cider vinegar, 1 tsp (4 g) brown sugar, 1/2 cup (120 ml) of the fish stock, ground cumin, oregano, ground cloves, and black pepper into a blender. Blend to a smooth adobo paste, adding a splash more stock if needed to reach a thick sauce consistency.
4. Sear onion: in a wide skillet or sauté pan, heat 2 tbsp (30 ml) olive oil over medium-high heat. Add sliced onion and cook until golden and softened, 6–8 minutes.
5. Build the adobo sauce: add the blended adobo paste to the pan with the onions and cook 2–3 minutes, stirring, until fragrant. Add remaining 1/2 cup (120 ml) fish stock, 2 tbsp (30 ml) lime juice, and 1 tsp (6 g) kosher salt. Bring to a gentle simmer and cook 6–8 minutes to blend flavors and slightly reduce — the sauce should be glossy and spoonable.
6. Prepare seafood: pat shrimp and chopped octopus dry. In a separate skillet, heat 1 tbsp (15 ml) olive oil over medium-high heat. Quickly sauté shrimp 1–2 minutes per side just until they turn pink (they will finish cooking in the sauce). Remove shrimp; quickly sear octopus pieces 1–2 minutes to warm and add a little caramelization. Remove and set aside.
7. Finish chilorio de mariscos: reduce heat under the adobo sauce to low and gently fold in the seared shrimp and octopus, warming them in the sauce 1–2 minutes only so they remain tender. Taste and adjust salt and lime. Stir in half of the remaining chopped cilantro.
8. Make the slaw: in a bowl combine shredded cabbage, grated carrot, 2 tbsp (30 ml) lime juice, 2 tbsp (30 ml) olive oil, a pinch of salt, and the remaining chopped cilantro. Toss and let sit while seafood melds.
9. Warm tortillas and assemble: warm corn tortillas in a dry skillet or on a comal. To serve, spoon a bed of cilantro-lime rice on each plate, top with generous portions of Chilorio de Mariscos, add a scoop of slaw, sliced avocado, and lime wedges. Offer extra tortillas for tacos or to scoop the saucy seafood.
10. Serve immediately: Chilorio de Mariscos is best consumed fresh so the seafood is tender; pass extra cilantro and hot sauce on the side.