Recipes

Fried Squid

Fried Squid

Calamares Fritos
Fried squid rings are a popular snack in Baja, Mexico. Previously frozen, cleaned squid bodies are available at most fresh seafood counters in the United States so it's easy to fry up a few to serve with drinks before a Mexican meal. I prefer to cut rings from the whole body sections rather than buy precut rings, for better flavor. Spicy Mayonnaise Dip is excellent to serve with this dish that is often referred to in Mexico as calamar in Spanish and by the Italian word calamari in the United States. For tender squid, do not overcook.
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Ingredients

Makes 4 servings

  • 1 pound thawed previously frozen squid bodies
  • Vegetable oil for frying
  • 1 cup all-purpose flour
  • ½ cup fine bread crumbs
  • ¼ teaspoon salt or to taste
  • Lime wedges

Instructions

  • Rinse the squid tail sections, drain, and cut crosswise into 1⁄2- to 1-inch rings.
  • Put the rings in a bowl.
  • In a pie plate, mix together the flour and bread crumbs.
  • In a deep fryer or medium heavy skillet, heat about 1½ inches of oil until it shimmers.
  • Dredge the squid in the flour mixture a few at a time, and fry in hot oil until golden, about 1 minute.
  • Drain on paper towels.
  • Sprinkle lightly with salt.

Notes & Wine Advice

Serve hot with lime wedges and a dipping sauce.
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Course; Appetizer / Fish
Cuisine; Mexican

Clams in Red Chili Broth

Clams in Red Chili Broth

Almejas en Salsa de Chili Rojo Small clams sometimes simply called steamers are easy to come by in Baja. This simple red chili broth gives the clams a wonderful taste to serve with bolillos (oval Mexican sandwich rolls) or other rolls to dip in the broth while eating the clams.
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Ingredients

Makes 4 servings

Instructions

  • In a large pot heat the oil over medium heat and sauté the garlic and onion 2 minutes.
  • Add the chili powder and cook, stirring, about 30 seconds.
  • Add the clams and all of the remaining ingredients.
  • Cover and cook until the clams open, about 5 minutes.
  • (Discard any that don’t open.
  • )

Notes & Wine Advice

Serve in shallow bowls with the broth.
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Course; Appetizer / Fish
Cuisine; Mexican

Oysters with Garlic and Lime

Oysters with Garlic and Lime

Ostiones con Ajo y Limón
Oysters are plentiful along the coast of Baja, California where they are sometimes prepared on the beach over hot coals. This is one of my favorite ways to enjoy them as an appetizer. An oyster knife should be used to pry open fresh oysters.
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Ingredients

Makes 4 servings

Instructions

  • Pry open the oysters over a bowl to catch and reserve the liquid.
  • Place the bottom shells containing the oysters on a baking sheet and set aside.
  • Discard the top shells.
  • Preheat the oven broiler.
  • Heat the olive oil in a medium skillet over medium heat and cook the onion until softened, about 3 minutes.
  • Add the garlic and cook about 3 minutes.
  • Stir in the reserved oyster liquid, lime juice, hot pepper sauce, salt, and pepper.
  • Heat through.
  • Remove the pan from the heat.
  • Spoon a little of the mixture over each oyster and broil the oysters until the edges of the oysters begin to curl, 2 to 3 minutes.

Notes & Wine Advice

Serve hot.
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Course; Appetizer / Fish
Cuisine; Mexican

Return-to-Life Shellfish Cocktail

Return-to-Life Shellfish Cocktail

Vuelve de la Vida One of the first Veracruz specialties I wanted to try was this famous shellfish cocktail. It is usually served in huge glass goblets packed with crab, shrimp, lobster, oysters, or whatever fresh shellfish is available. The whole thing is mixed with ketchup, citrus juices, onion, and cilantro, and garnished with avocado and lime wedges. The cocktail’s title refers to its fabled ability to ease the after-effects of the night before. It’s outstanding even without a hangover.
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Ingredients

Makes 4 servings

  • 1¼ cups ketchup
  • ¼ medium white onion finely chopped
  • ¼ cup loosely packed chopped fresh cilantro
  • ¼ cup fresh lime juice
  • 3 tablespoons fresh orange juice
  • 2 pounds shellfish such as cold cooked shrimp, crab, lobster, or raw clams or oysters, all cut into bite-size pieces
  • Salt to taste
  • 1 large avocado Hass variety preferred, peeled and diced
  • Lime wedges

Instructions

  • In a large bowl mix together the ketchup, onion, cilantro, lime juice, orange juice, and ½ cup water.
  • Add the shellfish and stir to mix.
  • Season to taste with salt.
  • Divide among 4 large fat goblets.
  • Top with diced avocado and garnish with lime wedges.
  • Serve at once, cold.
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Course; Appetizer / Fish
Cuisine; Mexican

Marinated Fried Fish Fillets

Marinated Fried Fish Fillets

Pescado en Escabeche
Escabeche is a method of pickling. In this dish, fish is sautéed and then soaked in a spicy marinade. The dish is common along the Gulf Coast of Mexico, especially in the states of Veracruz, Tabasco, and Yucatán. Serve the fish with sliced, buttered bolillos (oval Mexican sandwich rolls) or soft, warm corn tortillas. Since the entire process can be done in advance, it's a good choice when entertaining. Accompany the dish with radishes and sliced cucumbers, if desired.
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Ingredients

Makes 4 to 6 servings

Instructions

  • In a small saucepan bring to a boil the vinegar, water, garlic, serrano chiles, onion, parsley, cinnamon stick, cloves, bay, oregano, and sugar.
  • Reduce the heat to low and simmer, uncovered, for 3 minutes.
  • Set aside off heat.
  • Season the fish with salt and pepper.
  • In a large nonstick skillet, heat the olive oil and sauté the fish until light brown, about 3 minutes per side.
  • Transfer the fish to an enamel or glass baking dish just large enough to hold the fish in one layer.
  • Pour the marinade over the fish.
  • Cover and refrigerate at least 4 hours or up to overnight.
  • To serve, lift the fish from the marinade and place on a serving plate.
  • Scatter the olives, jalapeño strips, and capers on top.
  • Discard the marinade.

Notes & Wine Advice

Serve with tortillas or sliced crusty bread.
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Course; Fish
Cuisine; Mexican

Marinated Scallop Cocktail

Marinated Scallop Cocktail

Ceviche de Callos
Ceviche is raw seafood that is "cooked" while marinating for several hours in fresh lime juice. Some people prefer this version where the scallops or other firm, white-fleshed fish are blanched in boiling water for one minute before marinating. Serve ceviche ice cold with crisp tortilla chips.
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Ingredients

Makes 4 servings

Instructions

  • Put the scallops in a medium pan of boiling water and cook 1 minute.
  • Drain in a colander and cool under running water.
  • Transfer the scallops to a medium bowl and mix with the lime juice.
  • Cover and refrigerate 3 hours.
  • Drain the lime juice, and add the remaining ingredients to the scallops.
  • Stir gently to mix.
  • Cover and refrigerate until shortly before serving.
  • To serve, put about ¼ cup of chopped lettuce in each of 4 cocktail glasses, and divide the ceviche evenly among the 4 glasses.

Notes & Wine Advice

Serve cold with crisp corn tortilla chips.
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Course; Appetizer / Fish
Cuisine; Mexican

Mixed Seafood Cocktail

Mixed Seafood Cocktail

Coctel de Mariscos
Mixed seafood cocktails are served on the street, in market food stalls, and restaurants throughout Mexico. It's quite common for restaurants to serve them in ice cream soda glasses filled to the brim. This easy cocktail from Campeche on the Gulf Coast contains shrimp and oysters mixed with avocado, onion, cocktail sauce, and fresh lime juice.
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Ingredients

Makes 4 to 6 servings

  • ½ pound medium shrimp in the shell
  • 1 pint jar of small oysters with the liquid
  • 1 cup prepared cocktail sauce or ketchup
  • ½ cup spicy tomato juice such as Snappy Tom
  • 1 avocado Hass variety preferred, peeled and diced
  • 4 green onions finely chopped
  • 2 tablespoons fresh lime juice

Instructions

  • Cook the shrimp in a pot of boiling salted water to cover.
  • Cook until pink and curled, about 3 to 4 minutes.
  • Drain and cool under cold running water.
  • Peel and devein.
  • Put in a large bowl and refrigerate.
  • In a saucepan, cook the oysters in the liquid from the jar for 1 minute.
  • Drain, but do not rinse.
  • Add the oysters to the bowl with the shrimp.
  • Add the remaining ingredients to the bowl.
  • Stir gently to mix.
  • Cover and refrigerate 1 hour.
  • Divide among 4 cocktail glasses.

Notes & Wine Advice

Serve cold.
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Course; Appetizer / Fish
Cuisine; Mexican

Tuna in Parsley Sauce

Tuna in Parsley Sauce

Atún en Salsa de Perejil
Tuna cooked with parsley, vinegar, and onions, is an unusual and tasty topping for crisp tortilla chips, first eaten in a sidewalk café in Colima City, between Guadalajara and Manzanilla. The tuna is also good with tossed salad greens. The contrast of cilantro and parsley with spicy jalapeño chiles, tart vinegar, extra-virgin olive oil, and tuna is a surprisingly good combination.
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Ingredients

Makes 4 servings

Instructions

  • Put the parsley, cilantro, jalapeños, vinegar, and water in a blender, and purée until very smooth.
  • Reserve.
  • In a medium skillet, heat the olive oil over medium heat and cook the onion until softened, 3 to 4 minutes.
  • Add the blended parsley mixture and cook until nearly dry, about 3 minutes.
  • Add the tuna, salt and pepper.
  • Reduce heat to medium-low and cook, stirring, 3 minutes, to blend the flavors.
  • Transfer to a bowl.
  • Cover and refrigerate until cold, about 2 hours.

Notes & Wine Advice

Serve with chips or as part of a salad.
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Course; Appetizer / Fish
Cuisine; Mexican

Jalapeños with Shrimp Filling

Jalapeños with Shrimp Filling

Jalapeños Rellenos con Camarones
Jalapeño chiles that are pickled and sold in cans or jars are called jalapeños en escabeche. These hot little demons are common appetizers and are presented with a variety of fillings. Here the jalapeños are stuffed with shrimp, topped with cheese and run under a broiler. These appetizers can be done ahead, then popped in the oven at the last minute.
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Ingredients

Makes 4 servings

  • 8 jarred pickled jalapeño chiles en escabeche, cut in half lengthwise and seeded
  • 12 medium cooked shrimp chopped
  • 1 tablespoon mayonnaise
  • ½ tablespoon cocktail sauce
  • 16 thin strips Monterey Jack cheese 1-inch- × 1⁄2-inch

Instructions

  • Place the oven rack on the top level and preheat the oven broiler.
  • Meanwhile, put the jalapeños, cut sides up, in a single layer on a baking sheet.
  • In a bowl, mix together the shrimp, mayonnaise, and cocktail sauce.
  • Spoon a bit of the shrimp mixture into each jalapeño cavity.
  • Top each with a strip of cheese.
  • Run under the broiler until the cheese melts, about 2 to 3 minutes.
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Course; Appetizer / Fish
Cuisine; Mexican