From Mexican Hot Sauce and Culinary Escape on the Riviera Maya
Molcajete are stone tools, the traditional Central American and especially, the Mexican version of the mortar and pestle used for grinding various food products. Heated, they can keep food hot while making a spectacular presentation.
Ingredients
2 Tbsp lime juice
3 cloves minced garlic
2 Tbsp olive oil
1 cup chopped cilantro
1 tsp sea salt
1 tsp freshly ground black pepper
500 g Shrimp
400 g Halibut
300 g Lobster
200 g Scallops
3 large roasted tomatoes
1 medium diced onion
1 tsp Old Bay seasoning
Directions
Prepare the Marinade: In a bowl, mix together lime juice, garlic, olive oil, cilantro, salt, and pepper to create a marinade.
Marinate Seafood: Add shrimp, halibut, lobster, and scallops to the marinade. Cover and let them sit for at least 15 minutes to absorb the flavors.
Prepare the Sauce: In a blender, combine tomatoes, onion, Old Bay, and a pinch of salt, and blend until smooth.
Heat the Molcajete: Place a molcajete in the oven at 425F/220C for 10 minutes to heat it thoroughly.
Grill the Seafood: Meanwhile, preheat a grill or grilling pan over medium heat. Grill the marinated seafood for 4-5 minutes per side until cooked through. Alternatively, heat a large skillet over medium heat. Add the marinated seafood and cook for 10 minutes, stirring occasionally.
Combine Ingredients: Once the seafood is ready, add it to the heated molcajete. Pour the blended sauce over the seafood and mix gently.
Serve Immediately: Serve with warm tortillas and additional lime wedges.
Serves 4
Nada’s Tips & Tricks: Use any seafood you can access, like mussels and clams. Fresh is best but frozen works when it’s off-season. Canned is your last resort. Adjust the suggested seasoning to your own taste. You can substitute the Old Bay for some dashes of your favourite Mexican hot sauces.
Contents and images used with permission by Canadian Cookbooks.