In a large frying pan, heat oil over medium-high heat. Fry the seafood in batches until golden brown and crispy, about 3-4 minutes per batch. Drain on paper towels.

Serve

Serve the fried seafood hot with lemon wedges on the side.

Ceviche

Prepare the Fish

Cut the fresh fish into small cubes and place them in a bowl.

Marinate the Fish

Pour lime juice over the fish, ensuring it is fully submerged. Let it marinate in the refrigerator for about 30 minutes until the fish turns opaque.

Add Vegetables

Mix in the sliced red onion, chopped cilantro, minced jalapeño, and salt. Stir well to combine.

Serve

Serve chilled as an appetizer or main dish.

Arroz con Mariscos

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add chopped onion, bell pepper, diced tomato, and minced garlic. Sauté until soft.

Add Rice and Seafood

Stir in the rice and seafood mix, cooking for an additional 2-3 minutes.

Add Liquid

Pour in fish stock or water and add salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until rice is cooked.

Fluff and Serve

Fluff the rice with a fork and serve hot.

Pulpo al Olivo

Cook the Octopus

In a large pot of boiling water, cook the octopus for about 45 minutes until tender. Drain and let cool.

Prepare the Olive Sauce

In a blender, combine black olives, mayonnaise, lime juice, and minced garlic. Blend until smooth.

Mix Octopus and Sauce

Cut the cooked octopus into bite-sized pieces and mix with the olive sauce. Season with salt and black pepper to taste.

Serve

Serve the pulpo al olivo chilled or at room temperature as an appetizer.