Burrito Del Mar Recipe

Preheat broiler or a hot skillet. Place halved or quartered tomatillos and jalapeño on a sheet pan and broil or char until softened and slightly blackened, about 6–8 minutes total, turning once.

Let cool slightly, then transfer tomatillos, jalapeño, cilantro, garlic, lime juice, salt, and 2 tablespoons water to a blender or food processor. Purée until smooth. Taste and adjust salt or lime. Refrigerate until assembly.

Heat 1 teaspoon olive oil in a medium skillet over medium-high heat. Add diced onion and cook 2 minutes until translucent.

Add red bell pepper, zucchini, corn, and minced jalapeño. Sauté 4–5 minutes until vegetables are tender-crisp. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove to a bowl and keep warm.

Pat scallops and fish pieces dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons olive oil and 1 tablespoon butter in the same skillet over medium-high heat. Add garlic and cook 20–30 seconds until fragrant.

Add scallops and fish; sear 1–2 minutes per side until just opaque. Remove to the bowl with vegetables.

Add crabmeat to the skillet just to warm through (about 1 minute) — avoid overcooking. Add cumin, smoked paprika, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, chopped cilantro, and 1 tablespoon lime juice. Stir to combine and fold into the vegetable-seafood mixture. Keep warm.

In the same skillet, melt a little butter or oil and sauté the 6 jumbo shrimp (seasoned lightly with salt and pepper) 1.5–2 minutes per side until pink and opaque. These top the burritos. Set aside on paper towels.

Warm tortillas briefly in a dry skillet or microwave (20 seconds) so they are pliable.

Place a warmed tortilla on a flat surface. Spoon about 1/2 cup Mexican rice down the center, then 1/4 cup refried beans, followed by 1/2 cup of the seafood-vegetable filling. Top with 1–2 jumbo shrimp and 1/4 cup shredded white cheddar.

Fold sides of the tortilla over the filling, then roll tightly to form a burrito. Repeat for remaining tortillas.

Optional: To melt cheese and seal, place assembled burritos seam-side down in a hot skillet over medium heat and cook 1–2 minutes per side until golden and cheese is melted.

Place one burrito on each plate. Spoon 2–3 tablespoons salsa verde over the top and sprinkle with extra chopped cilantro and additional shredded cheddar if desired.

Serve with remaining Mexican rice (about 1/2 cup per burrito), 1/4 cup refried beans, a dollop of sour cream, and a lime wedge. Serve immediately.