Jul 14 2026
Restaurants›El Azteca›Seafood Parillada Recipe

Seafood Parillada Recipe

Inspired by El Azteca
Time1h 30m
Serves4

A skillet with tilapia, scallops, shrimp, & garlic butter lobster. Served with grilled peppers, tomatoes, onions, mushrooms, rice, curtido (pickled cabbage), & tortillas

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Ingredients

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Seafood

Vegetables

Rice

Curtido (Pickled Cabbage)

Tortillas

Garlic Butter

Method

Preparing the Pickled Cabbage (Curtido)

  1. 1

    Make the Pickling Liquid

    In a bowl, mix together white vinegar, salt, and sugar until dissolved.

  2. 2

    Combine Vegetables

    In a separate bowl, combine shredded cabbage and carrots.

  3. 3

    Pickle the Vegetables

    Pour the pickling liquid over the cabbage and carrots, mix well, and let sit for at least 30 minutes.

Cooking the Rice

  1. 4

    Rinse the Rice

    Rinse the white rice under cold water until the water runs clear.

  2. 5

    Cook the Rice

    In a pot, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender.

Preparing the Seafood

  1. 6

    Prepare Garlic Butter

    In a skillet, melt the butter over medium heat. Add minced garlic and lemon juice, stirring until fragrant.

  2. 7

    Cook the Lobster

    Add lobster tails to the skillet and cook for about 5-7 minutes, or until they are opaque. Remove and set aside.

  3. 8

    Cook the Shrimp and Scallops

    In the same skillet, add shrimp and scallops. Cook for about 3-4 minutes on each side until cooked through. Remove and set aside.

  4. 9

    Cook the Tilapia

    Add tilapia fillets to the skillet and cook for about 3-4 minutes on each side, or until fish flakes easily with a fork.

Grilling Vegetables

  1. 10

    Prepare Vegetables

    In the same skillet, add sliced bell peppers, onions, tomatoes, and mushrooms. Cook until tender, about 5-7 minutes.

Serving the Dish

  1. 11

    Assemble the Parillada

    On a large platter, arrange the cooked seafood and grilled vegetables. Serve with rice, pickled cabbage (curtido), and warm tortillas.

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