Burrito Del Mar Recipe

Place quartered tomatillos and the serrano (or jalapeño) on a hot cast-iron skillet or sauté pan over medium-high heat. Char on all sides, about 6–8 minutes, until blistered and softened.

Transfer charred tomatillos and pepper to a blender. Add quartered white onion, cilantro, lime juice and 1/2 tsp salt. Pulse to a slightly chunky salsa verde, scraping down sides as needed. Taste and adjust salt. Chill or keep at room temperature until assembly.

Pat dry fish, scallops and shrimp with paper towels. Toss fish and scallops with 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika. Toss jumbo shrimp separately with remaining 1/2 tsp salt, remaining 1/2 tsp black pepper and a squeeze of lime if desired.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the fish pieces in a single layer and sear 1–2 minutes per side until just cooked through. Remove fish to a bowl and keep warm.

In the same skillet add 1/2 tablespoon olive oil. Add scallops and sauté about 1–2 minutes per side until opaque and nicely browned. Remove and reserve with the fish.

Add the shrimp to the skillet with 1 tablespoon vegetable oil (or the reserved pan fat). Sear shrimp 1–2 minutes per side until pink and just cooked through. Remove and reserve 4 shrimp for topping; chop remaining shrimp into 1/2-inch pieces to fold into the filling if you prefer more shrimp inside.

Gently flake the cooked fish into bite-sized pieces and combine with scallops, crab meat and chopped shrimp (if using). Toss with 1 tablespoon lime juice and adjust seasoning with a pinch more salt and pepper if needed. Keep warm.

While seafood cooks, heat 1 tablespoon olive oil in a separate sauté pan over medium heat. Add diced onion and red bell pepper; sauté 4–5 minutes until softened and beginning to brown.

Add minced jalapeño and garlic; cook 30–45 seconds until fragrant. Remove from heat and stir in chopped cilantro.

Fold the cooked vegetable mix into the warm seafood mixture so flavors combine.

Warm the Mexican rice and refried beans in the microwave or on the stove until piping hot. If beans are thick, thin with a tablespoon of water and stir until smooth. Season to taste with salt.

Grate or shred white cheddar if not pre-shredded and keep ready for assembly.

Warm the flour tortillas in a dry skillet or on a griddle 20–30 seconds per side until pliable, or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes.

Spread 1/4 cup refried beans down the center of each warmed tortilla, leaving a 1-inch border all around. Top beans with 1/2 cup warm Mexican rice.

Divide the seafood-vegetable mixture evenly among the four tortillas (about 6–7 oz filling each). Sprinkle 1/4 cup shredded white cheddar over the filling on each burrito.

Fold the sides of the tortilla in, then roll tightly from the bottom to form a burrito. Place seam-side down on a hot skillet and toast 1–2 minutes per side to seal and lightly brown the outside and melt the cheese inside.

Arrange each burrito on a plate. Top each burrito with 2 reserved jumbo shrimp, a generous spoonful (about 2 tablespoons) of salsa verde, and a dollop (about 2 tablespoons) of sour cream. Garnish with extra chopped cilantro and a lime wedge if desired.