Mariscos en Salsa (Seafood in Salsa), photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Mariscos en Salsa (Seafood in Salsa)

Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4 servings
You must try this freshly blended tomato salsa combined with tender white fish, shrimp and scallops this week! Easy, fresh, healthy and delicious! What is not to love?

Mariscos en Salsa is one of those seafood recipes at the top of my list of favorites. If you enjoy delicious seafood dishes without all the guilt of a heavy sauce, this is the perfect recipe! Most any fresh salsa would be tasty in this recipe for mariscos en salsa. Tomato salsa not your favorite? Try this dish with tomatillos instead. Or try both! Make this a complete meal and serve with some steamed rice or a fresh green salad. Traditional Mexican food varies from region to region. This seafood recipe was inspired by Pescado a la Veracruzana, a popular fish recipe from Veracruz, Mexico.


  • 3-4 tablespoons Grapeseed or olive oil
  • 1/2 medium sweet onion sliced thin
  • 3 garlic cloves minced
  • 1-2 chile de arbol chopped fine or 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon Mexican oregano
  • Juice of 1 lime plus more for garnish
  • Fresh cracked pepper to taste
  • salt to taste
  • 5 Roma tomatoes roughly chopped
  • 1-2 serrano or jalapeño peppers seeded
  • 2 teaspoons chicken bouillon (powder)
  • 2/3-3/4 cup water
  • 1 pound firm white fish filet flounder, haddock or cod sliced into 4 pieces
  • 8 extra large uncooked shrimp peeled and cleaned
  • 12 bay scallops
  • 1 tablespoon capers
  • 1-2 tablespoons green olives sliced
  • cilantro chopped for garnish
  • avocado sliced for garnish

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  1. In a skillet at medium/low heat, add the oil, onions and garlic. Cook at a low heat for 6-8 minutes. Add the chile de arbol, oregano, pepper, lime juice and salt to taste. Saute for a one more minute.
  2. To the blender, add the tomatoes, serranos, bouillon and 2/3 cup water. Blend on high until smooth. Taste for salt.
  3. Add the blended tomato to the skillet. Bring to a boil, reduce to a simmer and cook for 8-10 minutes.
  4. Season the seafood lightly with salt and pepper while you wait.
  5. Add the fish and shrimp to the simmering salsa, making sure it's covered in salsa. Cover skillet with a lid and let fish cook for 3-4 minutes, turning halfway through cooking time. Add the scallops, capers and olives and once again cover and cook for another 3-4 minutes. Once fish is flaky and shrimp is pink, remove from heat.
  6. To serve, garnish with cilantro, lime and avocado. Serve with warm tortillas, tostadas or saltine crackers. To serve, garnish with cilantro, lime and avocado. Serve with warm tortillas, tostadas or saltine crackers.

Chef Notes

If using frozen seafood in your recipes, be sure to defrost completely in the refrigerator. Use a couple of paper towels to gently press out any excess water for best results.

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