Nachos Del Mar Recipe

Preheat Oven and Arrange Chips

Preheat the oven to 400°F (200°C). Spread the fresh corn tortilla chips in an even layer on a large rimmed baking sheet or oven-safe platter, leaving small gaps so toppings won't make chips soggy.

Combine Cheeses and Melt

Mix the shredded Monterey Jack and sharp cheddar in a bowl. Evenly sprinkle about two-thirds of the cheese mixture over the arranged chips. Reserve the remaining cheese for finishing. Place the sheet in the oven for 4–6 minutes until cheese is melted and bubbling, watching carefully to avoid burning. Remove from oven and set aside while you prepare the seafood.

Pat shrimp and scallops dry with paper towels. Season both lightly with smoked paprika, kosher salt, and black pepper.

Heat a large skillet over medium-high heat. Add olive oil and butter; when shimmering, add minced garlic and cook 20–30 seconds until fragrant but not browned.

Add shrimp and scallops to the skillet in a single layer. Sear 1–2 minutes per side for shrimp (until pink and opaque) and 1–2 minutes per side for scallops (golden on the outside and opaque in the center). Avoid overcrowding; cook in two batches if necessary.

Turn off the heat, add the lime juice and gently fold in the lump crab meat just to warm it through (30 seconds). Taste and adjust seasoning with a pinch more salt if needed. Transfer the seafood to a plate and set aside.

Top the melted-cheese chips with the warm seafood medley, distributing shrimp, scallops, and crab evenly across the tray so every portion gets a mix.

Scatter the reserved shredded cheese over the hot seafood so it melts from residual heat. Return the tray to the oven for 1–2 minutes if you want the top cheese more melted—watch closely.

While the top cheese melts, prepare the pico and crema: In a small bowl combine diced tomatoes, red onion, chopped cilantro, diced jalapeño, and 1 tablespoon fresh lime juice. Season to taste with a pinch of salt. In another bowl stir the sour cream or crema with 1 teaspoon hot sauce (optional) and a squeeze of lime to taste.

When cheese is melted to your liking, remove nachos from oven. Spoon pico over the seafood, then add diced avocado and pickled red onions if using. Drizzle crema or sour cream over the top in thin ribbons or serve on the side.

Garnish with chopped green onions, fresh cilantro leaves, and lime wedges. Serve immediately so chips stay crisp.