Seafood Chimi Recipe

Prepare & Season Seafood

Pat mahi, scallops and shrimp dry with paper towels. Cut mahi into 1/2" cubes. If scallops are large, slice horizontally into two. In a bowl, combine kosher salt, black pepper, smoked paprika, ground cumin and lime juice. Toss seafood gently to coat and let sit 5 minutes to absorb flavors.

Cook Seafood

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the mahi pieces in a single layer (do not overcrowd) and sear 1-2 minutes per side until opaque and lightly golden. Remove to a plate. Add scallops and shrimp to the same pan; cook scallops 1-2 minutes per side and shrimp 1-2 minutes per side until just opaque. Return all seafood to the pan briefly, toss to combine and remove from heat. Set aside to cool slightly.

Heat 1 tbsp olive oil in a medium skillet over medium heat. Add diced onion and sauté 2-3 minutes until translucent. Add minced garlic and tri-colored peppers; cook 2-3 more minutes until peppers soften but remain slightly crisp. Stir in black beans and cooked rice; cook until heated through, about 2 minutes.

Season the vegetable and bean mix with 0.25 tsp salt, 0.125 tsp black pepper and 2 tbsp chopped cilantro. Remove from heat and fold in the cooked seafood gently so pieces remain intact.

Lay out 4 flour tortillas. Sprinkle an even layer of shredded cheddar and Monterey Jack across the center of each tortilla (about 3/8 cup combined per tortilla).

Spoon approximately 1/3 cup of the seafood/vegetable/bean mixture onto the cheese layer of each tortilla, distributing seafood evenly. Top with another light sprinkle of cheese to help seal.

Fold tortillas into chimis: fold bottom up over filling, fold sides in, then roll to seal (like a burrito) and press flat. Lightly dredge each assembled chimi in 0.5 cup all-purpose flour, shaking off excess—this helps create an even golden crust when frying.

Heat 2 cups neutral oil in a deep skillet or pot to 350°F (175°C). Fry chimis in batches 2-3 minutes per side, turning once, until golden brown and crispy. Use a thermometer to maintain oil temperature. Transfer to a wire rack or paper towels to drain and keep warm.

In a small saucepan, melt 1 tbsp butter over medium heat. Whisk in 1 tbsp flour to form a roux and cook 1 minute without browning. While whisking, slowly add 1/2 cup beer and 1/2 cup milk until smooth.

Reduce heat to low and add 0.75 cup shredded sharp cheddar and 2 tbsp softened cream cheese in small additions, stirring until melted and smooth. Stir in 0.5 tsp yellow mustard, 0.25 tsp hot sauce and 0.25 tsp salt. Keep warm on lowest heat, stirring occasionally to prevent skin forming.

Place tomatillos and jalapeño on a hot, dry skillet or under a broiler and char until blackened in spots and softened, about 6-8 minutes, turning as needed. Allow to cool slightly, then transfer to a blender.

Add 2 tbsp chopped cilantro, 1 tbsp lime juice and 0.5 tsp salt to blender. Puree to desired consistency. Adjust salt and lime to taste. Refrigerate until ready to serve.

Char roma tomatoes and half the quartered onion on a hot skillet or under broiler until skins blister and darken, about 6-8 minutes. Allow to cool slightly.

In a blender or food processor combine charred tomatoes, charred onion, chopped cilantro, lime juice and 0.25 tsp salt (add the optional serrano if you want more heat). Pulse to a chunky salsa consistency. Taste and adjust salt and lime as needed.

Remove tough outer layers of the lemongrass stalk and trim the woody end. Lightly flatten the stalk with the side of a knife to expose aromatic core. Char the lemongrass over an open flame, hot skillet, or broiler until blackened in spots (about 2-3 minutes) to bring out smoky notes. Let cool and finely mince the tender inner core (you should yield about 1 tsp minced).

In a small bowl whisk together 0.5 cup sour cream, 2 tbsp mayonnaise, 1 tsp lime zest, 1 tbsp lime juice, 0.5 tsp honey, 0.125 tsp salt and the minced charred lemongrass. Taste and adjust for brightness or salt. Chill until serving.

Place a fried seafood chimi on each serving plate. Drizzle warm craft beer cheese queso over the top or serve in a small ramekin alongside. Spoon small amounts of salsa verde and fire-roasted tomato salsa over or beside the chimi as desired.

Add a scoop (about 1/2 cup) of guacamole, 1/2 cup pico de gallo and a small pile (1 cup) of baby iceberg lettuce to the plate. Garnish chimi with lime crema (about 1-2 tbsp) and charred lemongrass crumbs. Serve with lime wedges on the side.

Serve immediately while chimis are hot and crispy.