March 3, 2022 |

Seafood Medley

Seafood Medley | Marca Chile

Autor: Inacap


  • 18 mussels
  • 18 macha clams
  • 300 g (11 oz) washed romaine and curly lettuce
  • 2 lemons
  • ½ white onion, sliced
  • ½ cup fresh cilantro leaves, finely chopped
  • 1 tbsp red bell pepper, sliced
  • ¼ cup sea chicory seaweed
  • 3 tbsp sliced pitted black olives
  • ¾ cup shrimp tails
  • Salt and fresh oregano to taste
  • 3 hardboiled eggs
  • 9 potatoes cooked, peeled and sliced
  • 3 tbsp grape seed oil


  • Step 1 – Clean and wash the mussels. Place in a pot and cook covered for 3 to 4 minutes, until they open. Remove them from the shells and refrigerate, discarding the shells.
  • Step 2 – In a separate bowl, wash the macha clams and remove from the shells. Tap each one gently and blanch for a few minutes in boiling salted water then refrigerate.
  • Step 3 – Chop the lettuce and set aside.
  • Step 4 – Wash the chopped lettuce and place in a large bowl with the onion, bell pepper and cilantro. Add the reserved mussels and macha clams. Add the seaweed, olives and shrimp.
  • Step 5 – Season with salt, oregano and lemon juice. Stir well and add the quartered hardboiled eggs and potatoes. Add grape seed oil, correct the salt and serve immediately.


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