Burrito Del Mar Recipe

Prep seafood

Pat the white fish fillets dry and cut into 1/2-inch pieces. Pat scallops dry if large; leave small bay scallops whole. Gently break crab into bite-sized pieces. Reserve 4 large shrimp (one per burrito) for top garnish; chop remaining shrimp into 1/2-inch pieces if using in filling.

Season seafood

In a bowl combine fish, scallops, crab, chopped shrimp (if using), ground cumin, smoked paprika, 1 tsp sea salt, 1 tsp black pepper and 1 tablespoon lime juice. Toss gently to coat and let sit while you cook vegetables (5 minutes).

Cook seafood

Heat 1 tbs olive oil and 1 tbs butter in a large nonstick skillet over medium-high heat. Add the minced garlic and cook 30 seconds until fragrant. Add the seasoned seafood mixture in a single layer (you may need to do this in two batches). Cook, stirring gently, until fish is opaque and flakes easily and scallops are firm, about 3–4 minutes total; avoid overcooking. Remove to a plate and tent with foil.

Sear jumbo shrimp for topping

Season the 4 reserved jumbo shrimp with a pinch of salt and pepper. Heat remaining 1 tbs olive oil in the same skillet over medium-high. Sear shrimp 1.5–2 minutes per side until pink and opaque. Squeeze a little lime over them and remove from heat.

Finish filling

Return the cooked seafood briefly to the skillet with chopped cilantro and toss to combine and warm through (30 seconds). Taste and adjust seasoning with additional salt, pepper or lime as desired. Transfer to a bowl for assembly.

In a separate large skillet, heat 1 tbs olive oil over medium heat. Add diced onion and cook 2–3 minutes until translucent. Add diced red bell pepper, zucchini and corn. Sauté until vegetables are tender-crisp, about 4–5 minutes. Add the minced jalapeño (if using), 1/2 tsp salt and 1/4 tsp black pepper and stir to combine. Cook 1 minute more. Remove vegetables from heat and fold into the bowl with the cooked seafood so mixture is evenly combined.

Warm tortillas: Wrap tortillas in foil and warm in a 350°F (175°C) oven for 8–10 minutes or warm one at a time in a dry skillet over medium heat about 20–30 seconds per side until pliable.

Assemble burritos: Lay a warm tortilla on a flat surface. Spoon about 1/2 cup cooked Mexican rice in a line down the center, then about 1/3–1/2 cup of the seafood-vegetable mixture on top of the rice. Add 1/4 cup warmed refried beans (spread slightly), 3 tbs salsa verde, and 3–4 tbs shredded white cheddar. Top with a drizzle (about 1.5 tbs) of sour cream or a dollop if preferred.

Fold burrito: Fold the bottom edge up over the filling, fold both sides in, then roll tightly away from you to enclose. Repeat with remaining tortillas and filling. If desired, place folded burritos seam-side down in a hot skillet over medium heat and press gently about 1 minute per side to crisp and seal (optional).

Finish and garnish: Place one seared jumbo shrimp on top of each burrito, spoon an additional 1–2 tbs salsa verde over the shrimp, sprinkle remaining shredded white cheddar (about 2 tbs) and garnish with cilantro leaves and a lime wedge.

Warm sides: Reheat Mexican rice and refried beans until hot (microwave or stovetop). For beans, if thick, stir in 1–2 tbs water to loosen. Spoon 1/2 cup rice and about 3/8 cup refried beans alongside each plated burrito.