13 Coastal Colombian Seafood Recipes That Highlight Natural Goodness

Exploring the coastal culinary delights of Colombia, I am enchanted by the vibrant array of seafood dishes that reflect the region’s rich flavors. Each recipe, from the refreshing ceviche de camarón to the comforting sancocho de pescado, highlights the sea’s bounty. Simple ingredients are transformed into extraordinary meals that truly celebrate nature’s goodness. Let’s explore these delicious recipes that are sure to inspire your next seafood feast.

Ceviche De Camarón (Shrimp Ceviche)

Ceviche De Camarón is a vibrant and invigorating dish that embodies the flavors of coastal Colombia. This traditional recipe combines fresh shrimp marinated in citrus juices, paired with a medley of vegetables and spices, resulting in a dish that isn’t only delicious but also visually stunning. The acidity of the lime juice “cooks” the shrimp, making it tender and flavorful, while the addition of tomatoes, onions, and cilantro adds depth and freshness.

This dish is perfect for hot days or as an appetizer at gatherings, showcasing the rich culinary heritage of Colombia’s coastal regions.

Preparing Ceviche De Camarón is a straightforward process that requires minimal cooking, allowing the ingredients’ flavors to shine through. You’ll want to use the freshest shrimp available for the best results. The key is to let the shrimp marinate long enough for the citrus to penetrate, enhancing the overall flavor.

Serve this ceviche chilled with some crispy plantain chips or tortilla strips for a delightful treat that transports you straight to the Caribbean coast of Colombia.

Ingredients (serving size: 4-6 people)

• 1 pound fresh shrimp, peeled and deveined
• 1 cup fresh lime juice
• 1 medium red onion, finely chopped
• 1 medium tomato, diced
• 1 cup cucumber, peeled and diced
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño pepper, finely chopped (optional, for heat)
• Salt to taste
• Pepper to taste
• Tortilla chips or plantain chips (for serving)

Cooking Instructions

1. Prepare the Shrimp: Start by cleaning the shrimp thoroughly. Remove the shells and devein them if not already done. Rinse the shrimp under cold water and pat them dry with a paper towel. This guarantees they’re clean and ready to absorb the marinade.
2. Marinate the Shrimp: In a glass or ceramic bowl, combine the shrimp and lime juice. Confirm the shrimp are fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate. Allow the shrimp to marinate for about 30-45 minutes, or until the shrimp turn pink and opaque, indicating they’re “cooked” by the acidity of the lime juice.
3. Prepare the Vegetables: While the shrimp is marinating, chop the red onion, tomato, cucumber, and jalapeño (if using). Make sure to finely chop to confirm even distribution in the ceviche. Set the chopped vegetables aside.
4. Combine Ingredients: Once the shrimp have marinated, remove them from the refrigerator. Drain a small amount of the lime juice if it seems excessive, then add the chopped vegetables and cilantro to the shrimp. Season with salt and pepper to taste. Gently mix everything together to combine the flavors.
5. Chill and Serve: Let the ceviche rest in the refrigerator for an additional 10-15 minutes to allow the flavors to meld. Serve the ceviche chilled in small bowls or cups, accompanied by tortilla chips or plantain chips for a delightful crunch.

Extra Tips

For the best results, always use fresh shrimp as frozen shrimp can alter the texture of the dish. If you prefer a milder flavor, you can omit the jalapeño or replace it with a less spicy pepper.

Additionally, feel free to experiment with other ingredients like diced mango or avocado for a unique twist on this classic ceviche. Always taste before serving, as the acidity of the lime juice may vary depending on its freshness!

Sancocho De Pescado (Fish Stew)

Sancocho De Pescado is a traditional Colombian fish stew that embodies the vibrant flavors of the Caribbean coast. This hearty dish combines fresh fish with a variety of vegetables, herbs, and spices, creating a warm and comforting meal perfect for any occasion. The stew is often enjoyed with family and friends, making it a staple in coastal Colombian cuisine.

Each region may have its own variation, but the essence remains the same: a delightful blend of fresh ingredients that highlight the bounty of the sea.

To prepare Sancocho De Pescado, you’ll need to gather fresh fish, typically a firm white fish like tilapia or snapper, along with traditional ingredients like plantains, yuca, and corn. The stew is simmered to perfection, allowing the flavors to meld and intensify, resulting in a dish that’s both nourishing and satisfying.

Serve it with a side of avocado or rice for a complete meal that captures the essence of coastal Colombia.

Ingredients (serving size: 4-6 people)

• 1.5 lbs fresh white fish (tilapia or snapper), cut into pieces
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 medium tomatoes, diced
• 1 green bell pepper, chopped
• 1 ripe plantain, sliced
• 1 cup yuca, peeled and cut into chunks
• 1 ear of corn, cut into pieces
• 4 cups fish stock or water
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Lime wedges, for serving

Cooking Instructions

1. Prepare the Ingredients: Start by washing and chopping all the vegetables and fish. Make sure to peel the yuca and cut it into manageable chunks. Slice the plantain and remove the kernels from the corn. This prep work guarantees you have everything ready to go when it’s time to cook.
2. Sauté the Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and green bell pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onions are translucent. This step builds the foundation of flavor for your stew.
3. Add the Tomatoes and Spices: Once the aromatics are softened, stir in the diced tomatoes, ground cumin, and paprika. Cook for another 3-4 minutes, allowing the tomatoes to break down and the spices to bloom. This will enhance the overall flavor profile of the stew.
4. Combine the Vegetables: Add the sliced plantain, yuca chunks, and corn pieces to the pot. Pour in the fish stock or water and bring the mixture to a gentle simmer. Allow the vegetables to cook for about 15-20 minutes or until they’re tender.
5. Add the Fish: Once the vegetables are cooked through, gently add the fish pieces to the pot. Season with salt and pepper to taste. Simmer for an additional 10 minutes, or until the fish is cooked and flakes easily with a fork. Be careful not to stir too vigorously to avoid breaking up the fish.
6. Finish with Cilantro: Once the fish is done, stir in the chopped cilantro and remove the pot from heat. Let the stew sit for a few minutes to allow the flavors to meld together.
7. Serve: Ladle the Sancocho De Pescado into bowls, and serve hot with lime wedges on the side. The acidity from the lime adds a wonderful brightness to the dish.

Extra Tips

When preparing Sancocho De Pescado, consider using a variety of fish for a more complex flavor. You can also add other seafood like shrimp or squid for additional texture.

For a spicier kick, include a chopped jalapeño or a dash of hot sauce when cooking. If you find the stew too thick, feel free to add more fish stock or water until you reach your desired consistency.

Finally, letting the stew sit for a few minutes before serving allows the flavors to develop even further, enhancing the overall experience of this delicious Colombian dish.

Arroz Con Coco Y Pescado (Coconut Rice With Fish)

Arroz Con Coco Y Pescado is a beloved dish from the coastal regions of Colombia, where the flavors of the sea meet the tropical richness of coconut. This dish beautifully combines fragrant coconut rice with fresh, succulent fish, creating a delightful culinary experience that reflects the vibrant culture of the Colombian coast. The sweet and creamy coconut rice complements the savory fish perfectly, making it a satisfying meal for any occasion.

Cooking Arroz Con Coco Y Pescado offers an opportunity to explore the rich flavors of coastal Colombian cuisine. The dish isn’t only delicious but also simple to prepare, making it ideal for family gatherings or a special dinner. With the right ingredients and a bit of love, you can bring the taste of Colombia into your home.

Ingredients (Serves 4-6):

• 2 cups of long-grain rice
• 1 can (13.5 oz) of coconut milk
• 2 cups of water
• 1 teaspoon of salt
• 1 tablespoon of vegetable oil
• 4-6 pieces of white fish fillets (such as tilapia or snapper)
• 2 cloves of garlic, minced
• 1 onion, finely chopped
• 1 bell pepper, finely chopped
• 1 teaspoon of paprika
• Fresh cilantro, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Instructions:

1. Prepare the Coconut Rice: Rinse the rice under cold water until the water runs clear. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes.
2. Cook the Rice: Add the rinsed rice to the pot and stir for about 2 minutes, allowing it to toast slightly. Pour in the coconut milk, water, and salt. Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Cook for approximately 18-20 minutes, or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit covered for an additional 5 minutes.
3. Prepare the Fish: While the rice is cooking, season the fish fillets with salt, paprika, and a squeeze of lemon juice. Heat a non-stick skillet over medium-high heat and add a little oil. Once hot, place the fish fillets in the skillet and cook for about 3-4 minutes on each side, or until the fish is golden brown and flakes easily with a fork.
4. Serve the Dish: Fluff the coconut rice with a fork and transfer it to a serving platter. Top the rice with the cooked fish fillets. Garnish with freshly chopped cilantro and serve with lemon wedges on the side for an added zest.

Extra Tips:

For an added depth of flavor, consider marinating the fish in lemon juice and spices for about 30 minutes prior to cooking. This enhances the taste and guarantees the fish remains moist and tender.

Additionally, feel free to experiment with different types of fish or even seafood like shrimp or calamari, as they can add a delightful twist to this classic dish. Adjust the salt and seasoning to suit your palate, and enjoy the vibrant flavors of Colombian coastal cuisine!

Pescado Frito Con Patacones (Fried Fish With Tostones)

Pescado Frito Con Patacones is a delightful coastal Colombian dish that presents a perfect harmony of flavors and textures. The crispy fried fish, seasoned to perfection, pairs wonderfully with the crunchy tostones, which are twice-fried green plantains. This dish not only epitomizes the vibrant flavors of Colombian cuisine but is also a favorite among locals and visitors alike, often enjoyed on sunny days by the beach.

In Colombia, pescado frito is typically made with fresh, local fish, such as tilapia or snapper, which adds a unique regional touch to the dish. The tostones serve as a fantastic side, providing a hearty contrast to the tender fish. Whether you’re preparing a family dinner or hosting friends, this recipe is sure to impress with its simplicity and deliciousness.

Ingredients (Serves 4-6)

• 4-6 pieces of fresh fish (tilapia or snapper, about 1-1.5 pounds total)
• 1 cup of all-purpose flour
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• Salt and pepper to taste
• Vegetable oil (for frying)
• 2 green plantains
• Lemon or lime wedges (for serving)
• Fresh cilantro (for garnish, optional)

Cooking Instructions

1. Prepare the Fish: Rinse the fish under cold water and pat them dry with paper towels. If using whole fish, verify they’re scaled and gutted. Season the fish with salt, pepper, garlic powder, and paprika, making sure to coat both sides evenly. Allow them to marinate for about 15-20 minutes to absorb the flavors.
2. Prepare the Plantains: While the fish is marinating, peel the green plantains and cut them into 1-inch thick slices. Heat oil in a large frying pan over medium heat. Add the plantain slices and fry them for about 3-4 minutes on each side, or until they turn golden and slightly soft.
3. Smash the Plantains: Remove the fried plantains from the pan and drain on paper towels. Using a flat surface or a plantain press, gently smash each piece to about half an inch thick. Return the smashed plantains to the hot oil and fry again for another 2-3 minutes on each side until they’re crispy and golden brown. Drain on paper towels and sprinkle with salt.
4. Fry the Fish: In a separate skillet, heat enough vegetable oil to cover the bottom (about 1 inch deep) over medium-high heat. Once the oil is hot, dredge each piece of marinated fish in the flour, shaking off any excess. Carefully place the fish in the hot oil and fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove the fish from the oil and let them drain on paper towels.
5. Serve: Arrange the fried fish and tostones on a serving platter. Garnish with fresh cilantro if desired, and serve with lemon or lime wedges for squeezing over the top.

Extra Tips

When cooking Pescado Frito Con Patacones, make certain the oil is hot enough before adding the fish and tostones; this helps achieve a crispy exterior while keeping the insides tender. If you want to add extra flavor, consider marinating the fish with lime juice and fresh herbs before seasoning. Additionally, feel free to experiment with different types of fish or seasonings to suit your taste preferences. Enjoy your culinary adventure into coastal Colombian cuisine!

Arepas De Mariscos (Seafood Arepas)

Arepas de Mariscos, or Seafood Arepas, are a delightful Colombian dish that brings together the rich flavors of the sea with the comforting texture of arepas. Traditionally made with corn dough, these arepas are stuffed with a variety of seafood, including shrimp, squid, and fish, seasoned to perfection. Perfect for a family gathering or a casual dinner, they offer a taste of the coastal regions of Colombia, where seafood is fresh and abundant.

The combination of crispy exterior and savory filling makes them a hit for both seafood lovers and those looking to explore Colombian cuisine.

Making Arepas de Mariscos is a straightforward process, but it does require some attention to detail to guarantee that the arepas are cooked properly and the seafood is deliciously flavored. The key is to prepare the seafood filling with fresh ingredients and spices, which will infuse every bite with the essence of the ocean.

Whether served with a side of avocado or a tangy sauce, these seafood arepas are sure to impress your guests and family alike.

Ingredients (Serves 4-6)

• 2 cups pre-cooked cornmeal (arepa flour)
• 2 1/2 cups warm water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1 cup cooked shrimp, chopped
• 1 cup cooked squid, chopped
• 1 cup white fish fillet, cooked and flaked
• 1/2 cup diced bell pepper (red or green)
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped
• Lime wedges (for serving)

Cooking Instructions

1. Prepare the Arepa Dough: In a large bowl, combine the pre-cooked cornmeal, warm water, and salt. Mix well until a smooth dough forms. Let the dough rest for about 10 minutes to allow it to hydrate properly.

Once rested, knead the dough lightly and form it into small balls (about the size of a golf ball).

2. Flatten the Arepas: Take each ball of dough and flatten it into a disc about 1/2 inch thick. Make sure the edges are smooth and even to prevent cracking during cooking.

3. Cook the Arepas: Heat a non-stick skillet or griddle over medium heat. Add a drizzle of olive oil to the pan and place the flattened arepas on it. Cook for about 5-7 minutes on each side, or until golden brown and crispy.

Remove from the skillet and set aside.

4. Prepare the Seafood Filling: In the same skillet, add a little more olive oil if necessary, and sauté the chopped onion, garlic, and bell pepper over medium heat until softened. This should take about 3-4 minutes.

Then, add the cooked shrimp, squid, and fish to the skillet, along with the paprika, cumin, black pepper, and cilantro. Stir everything together and cook for an additional 5 minutes to allow the flavors to meld.

5. Stuff the Arepas: Once the seafood filling is ready, carefully slice each arepa in half, creating a pocket for the filling. Spoon the seafood mixture generously into each arepa, guaranteeing they’re well filled.

6. Serve: Serve the Arepas de Mariscos warm, with lime wedges on the side for squeezing over the top. This adds a revitalizing zing that complements the seafood flavors beautifully.

Extra Tips

For a twist on the traditional recipe, consider adding other seafood such as crab or scallops based on your preference and availability. Always guarantee the seafood is fresh and properly cooked before assembling the filling.

Additionally, you can enhance the flavor by adding a splash of hot sauce or a sprinkle of cheese into the filling. If you want a creamier texture, a dollop of avocado crema or sour cream can be served on the side for dipping. Enjoy your delicious Arepas de Mariscos!

Ceviche De Pescado (Fish Ceviche)

Ceviche De Pescado is a vibrant and invigorating dish that embodies the essence of coastal Colombian cuisine. This dish showcases fresh fish marinated in citrus juices, typically lime or lemon, which “cooks” the fish while infusing it with zesty flavors. The addition of fresh herbs, spices, and vegetables creates a delightful medley of tastes and textures.

Traditionally enjoyed as an appetizer or light meal, ceviche is perfect for hot days, offering a burst of flavor that transports you to the breezy shores of Colombia.

To make a delicious ceviche, it’s crucial to use the freshest fish available, as the quality of the seafood directly impacts the final dish. The marination time is key; a balance must be struck to guarantee the fish is tender yet firm. This recipe serves 4-6 people, making it an ideal choice for gatherings or intimate dinners where you want to impress your guests with a taste of the tropics.

Ingredients (serves 4-6 people):

• 1 lb fresh white fish (such as tilapia, snapper, or sole), diced into small cubes
• 1 cup fresh lime juice (about 6-8 limes)
• 1 medium red onion, thinly sliced
• 1 cup diced tomatoes
• 1 cup diced cucumber
• 1 small red chili pepper, finely chopped (optional for heat)
• 1/2 cup chopped fresh cilantro
• Salt to taste
• 1 avocado, sliced (for serving)
• Tortilla chips (for serving)

Cooking Instructions:

1. Prepare the Fish: Start by selecting the freshest fish available. Rinse the fish fillets under cold water and pat them dry with paper towels. Dice the fish into small cubes, roughly 1/2 inch in size. This uniformity will guarantee even marination.
2. Marinate the Fish: In a large glass or ceramic bowl, combine the diced fish with the fresh lime juice. Make sure the fish is fully submerged in the juice, as this will “cook” the fish through the acidity. Cover the bowl with plastic wrap and refrigerate for about 20-30 minutes, or until the fish turns opaque and firms up.
3. Add Vegetables: Once the fish is properly marinated, remove it from the fridge and drain off some of the excess lime juice, leaving just enough to coat the fish. Add the thinly sliced red onion, diced tomatoes, diced cucumber, and chopped chili pepper (if using) to the fish. Gently mix everything together to combine the flavors.
4. Season and Garnish: Sprinkle salt over the mixture to taste, and then fold in the chopped fresh cilantro. Confirm that all ingredients are evenly coated with the seasoning. Allow the ceviche to sit for an additional 10 minutes to let the flavors meld together.
5. Serve: When ready to serve, arrange the ceviche in a serving bowl. Garnish with sliced avocado on top, and accompany with tortilla chips for added crunch. Ceviche is best enjoyed chilled, so keep it on ice if serving outside.

Extra Tips:

When making ceviche, always opt for the freshest fish available, and if possible, purchase it from a trusted fishmonger.

To enhance the dish, consider experimenting with different citrus juices, such as lemon or orange, or adding additional ingredients like mango or bell peppers for a fruity twist.

Remember to taste and adjust the seasoning before serving, as marination can alter the flavors. Finally, serve the ceviche immediately for the best texture and flavor, as it can become mushy if left to marinate for too long.

Enjoy your culinary journey to the Colombian coast!

Caldo De Pescado (Fish Soup)

Caldo De Pescado is a delightful Colombian fish soup that embodies the vibrant flavors of the Caribbean coast. This dish combines fresh fish with an array of vegetables and spices, resulting in a comforting and aromatic broth that warms both the body and soul. Traditionally enjoyed as a hearty meal, this soup isn’t only a staple in coastal Colombian cuisine but also a beloved dish for family gatherings and celebrations.

To prepare Caldo De Pescado, the key is to use the freshest fish available, as the quality of the fish greatly enhances the flavor of the soup. The dish typically includes a combination of yuca, plantains, and various vegetables, which add texture and richness to the broth. Served hot with a splash of lime and accompanied by rice, Caldo De Pescado is a perfect representation of the simple yet vibrant coastal flavors that Colombia has to offer.

Ingredients (Serves 4-6)

• 1 lb fresh white fish fillets (such as tilapia or snapper)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 large tomato, diced
• 1 bell pepper, chopped
• 1 medium carrot, sliced
• 1 medium potato, cubed
• 1 cup yuca, peeled and chopped
• 1 ripe plantain, sliced
• 6 cups fish stock or water
• 2 tablespoons olive oil
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Salt and pepper to taste

Cooking Instructions

1. Prepare the Vegetables: Begin by washing, peeling, and chopping all the vegetables as listed in the ingredients. This step is essential to guarantee that they cook evenly and quickly in the soup.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and bell pepper. Sauté for about 5 minutes, or until the onions become translucent and fragrant. This will create a flavorful base for your soup.
3. Add the Tomatoes and Spices: Once the aromatics are ready, add the diced tomato, ground cumin, salt, and pepper to the pot. Stir well and cook for another 3-4 minutes until the tomatoes soften.
4. Incorporate the Broth and Vegetables: Pour in the fish stock (or water) and bring it to a boil. Once boiling, add the sliced carrot, cubed potato, yuca, and plantain. Reduce the heat to a simmer and cook for about 15-20 minutes or until the vegetables are tender.
5. Add the Fish: Carefully place the fish fillets into the pot, making sure they’re submerged in the broth. Simmer for an additional 10-15 minutes, or until the fish is cooked through and flakes easily with a fork.
6. Finish with Cilantro and Lime: Once the fish is cooked, stir in the chopped cilantro and lime juice. Taste the soup and adjust the seasoning if necessary. Allow it to simmer for an extra 2-3 minutes to meld the flavors.
7. Serve and Enjoy: Ladle the Caldo De Pescado into bowls and serve hot, garnished with additional cilantro and lime wedges on the side. Enjoy it with a side of rice for a complete meal.

Extra Tips

When preparing Caldo De Pescado, feel free to customize the fish and vegetables based on what’s available and in season. You can also add a touch of heat by including chili peppers or serve the soup with avocado slices for creaminess.

For a richer flavor, consider adding a splash of coconut milk towards the end of the cooking process. Finally, allowing the soup to sit for a few minutes after cooking can help enhance the flavors as they meld together.

Mero a La Plancha (Grilled Grouper)

Mero a La Plancha is a delicious and straightforward dish that highlights the natural flavors of the grouper, a popular fish in coastal Colombian cuisine. Grilling the fish on a plancha, or flat grill, allows for an even cooking process while achieving that signature smoky char. This method not only enhances the taste but also preserves the moistness of the fish, making it a favorite among seafood lovers.

Accompanied by fresh herbs and a squeeze of lime, this dish is sure to impress. In coastal Colombia, seafood is often enjoyed with simple yet vibrant flavors that complement the freshness of the ocean catch. Mero a La Plancha is no exception, as it’s typically served alongside a revitalizing salad or coconut rice.

The combination of the grilled grouper with a zesty marinade creates a harmonious balance that captures the essence of Colombian coastal flavors. Whether you’re hosting a summer barbecue or simply looking to indulge in a delightful seafood meal, this recipe is the perfect choice.

Ingredients (Serves 4-6):

• 2 pounds of fresh grouper fillets
• 4 tablespoons of olive oil
• 4 cloves of garlic, minced
• 1 teaspoon of paprika
• 1 teaspoon of cumin
• Juice of 2 limes
• Salt, to taste
• Black pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Marinade: In a bowl, mix the olive oil, minced garlic, paprika, cumin, lime juice, salt, and black pepper. This mixture will serve as both the marinade and the baste for the grouper, enhancing its flavor while adding moisture during grilling.
2. Marinate the Grouper: Place the grouper fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, making sure that each fillet is well coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Preheat the Plancha: Heat your plancha or grill over medium-high heat. To achieve the perfect sear, make sure the surface is hot before placing the fish on it. You can test the heat by sprinkling a few drops of water on the surface; they should sizzle immediately.
4. Grill the Grouper: Remove the grouper from the marinade, letting any excess drip off. Place the fillets skin-side down on the hot plancha. Grill for about 4-5 minutes on one side, then carefully flip the fillets and grill for an additional 3-4 minutes, or until the fish is opaque and flakes easily with a fork.
5. Serve: Once cooked, transfer the grilled grouper to a serving platter. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

Extra Tips:

When grilling Mero a La Plancha, make sure not to overcrowd the grill, as this can lead to uneven cooking. If your fillets are thick, consider adjusting the cooking time accordingly, allowing a few extra minutes to ensure they’re fully cooked.

Additionally, feel free to experiment with other herbs and spices in the marinade to suit your palate. Enjoy your grilled grouper with a side of fresh salad or coconut rice for a truly authentic coastal Colombian dining experience.

Ensalada De Pulpo (Octopus Salad)

Ensalada De Pulpo, or Octopus Salad, is a delightful dish that captures the essence of coastal Colombian cuisine. This vibrant salad combines tender octopus with fresh vegetables and a zesty dressing, making it a revitalizing choice for any seafood lover. Traditionally enjoyed as a starter or a light meal, this dish isn’t only a feast for the eyes but also a celebration of flavors that reflect the coastal regions of Colombia.

The preparation of Ensalada De Pulpo may seem intricate, but with the right approach, it becomes a rewarding culinary experience. The key to a perfect octopus salad lies in cooking the octopus to the right tenderness and balancing the dressing to enhance the natural flavors of the seafood. The combination of lime juice, onions, and herbs gives this dish a distinctive taste that’s sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 pounds fresh octopus
• 1 medium red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 avocado, diced (for garnish)

Cooking Instructions

1. Prepare the Octopus: Begin by rinsing the fresh octopus under cold water to remove any sand or impurities. In a large pot, bring salted water to a boil. Once boiling, add the octopus to the pot and cook for about 45 minutes, or until tender. You may need to check periodically for doneness; it should be easily pierced with a fork.
2. Cool and Cut the Octopus: Once the octopus is cooked, remove it from the pot and let it cool for about 15-20 minutes. Once cool enough to handle, cut the tentacles into bite-sized pieces and set them aside.
3. Prepare the Vegetables: In a large mixing bowl, combine the thinly sliced red onion, halved cherry tomatoes, diced cucumber, and chopped cilantro. Mix them gently to incorporate the flavors.
4. Make the Dressing: In a separate small bowl, whisk together the olive oil, fresh lime juice, salt, and black pepper until well combined. This dressing will add a zesty flavor to the salad.
5. Combine Ingredients: Add the cooked octopus to the bowl with the vegetables. Drizzle the dressing over the salad and toss everything gently to confirm that the octopus and vegetables are evenly coated.
6. Serve and Garnish: Transfer the salad to a serving platter. Garnish with diced avocado on top for an extra creamy texture. Serve chilled or at room temperature.

Extra Tips

When selecting octopus, look for fresh specimens with a vibrant color and a slight sea scent. If fresh octopus is unavailable, frozen octopus can be a great alternative as freezing helps to tenderize the meat.

Be sure not to overcook the octopus, as it can become tough and rubbery. For an added layer of flavor, consider marinating the octopus in the dressing for a few hours before serving. Enjoy your Ensalada De Pulpo as a delightful start to your meal or as a light summer dish!

Filete De Pescado Al Ajillo (Garlic Fish Fillet)

Filete De Pescado Al Ajillo, or Garlic Fish Fillet, is a beloved dish in coastal Colombian cuisine, showcasing the region’s abundant seafood and vibrant flavors. This dish typically features fresh fish fillets, delicately seasoned and sautéed with a generous amount of garlic, which brings out the natural sweetness of the fish while adding a rich and aromatic profile.

The tender fillets are often served with a side of rice or fried plantains, making it a satisfying meal that captures the essence of Colombia’s coastal culinary traditions. The simplicity of the ingredients and the quick cooking method make Filete De Pescado Al Ajillo an excellent choice for both weeknight dinners and special occasions.

Whether you’re a seasoned cook or a kitchen novice, this dish is easy to prepare and offers a delicious taste of coastal Colombian culture. Serve it with a squeeze of fresh lime and a sprinkle of fresh herbs for an extra burst of flavor.

Ingredients (Serves 4-6):

• 1.5 pounds of fresh fish fillets (such as tilapia, snapper, or mahi-mahi)
• 6 cloves of garlic, minced
• 1/4 cup of olive oil
• 1 teaspoon of paprika
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• Juice of 1 lime
• Fresh parsley, chopped (for garnish)
• Lime wedges (for serving)

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. This step is essential as it helps the fish to sear nicely in the pan. Confirm the fillets are uniformly sized for even cooking.
2. Season the Fillets: In a small bowl, combine the minced garlic, olive oil, paprika, salt, and black pepper. Mix well to create a marinade. Coat each fish fillet with this mixture, making sure they’re evenly covered. Allow the fish to marinate for about 15-20 minutes to absorb the flavors.
3. Heat the Pan: In a large skillet, heat over medium-high heat. Allow the pan to become hot before adding the fish; this will help achieve a nice golden crust. Add a little extra olive oil if needed to prevent sticking.
4. Cook the Fish: Once the pan is hot, carefully place the marinated fish fillets in the skillet. Cook for 3-4 minutes on one side without moving them, allowing them to develop a golden crust. Gently flip the fillets using a spatula and cook for an additional 3-4 minutes, or until the fish is cooked through and flakes easily with a fork.
5. Add Lime Juice: Once the fish is cooked, remove the skillet from heat and drizzle fresh lime juice over the fillets for a zesty finish. This adds brightness and enhances the flavors of the garlic.
6. Garnish and Serve: Transfer the cooked fillets to a serving platter, sprinkle with chopped fresh parsley, and serve with lime wedges on the side. Pair with rice or fried plantains for a complete meal.

Extra Tips:

For the best results, choose the freshest fish available, as this will greatly enhance the flavor of the dish. If you prefer a little heat, consider adding a pinch of red pepper flakes to the marinade for a spicy kick.

Additionally, you can customize the dish by adding other herbs such as cilantro or thyme. Serve the dish immediately for the best texture, as the fillets will be most succulent when fresh off the stove.

Camarones Al Coco (Coconut Shrimp)

Camarones Al Coco, or Coconut Shrimp, is a traditional coastal dish from Colombia that perfectly encapsulates the flavors of the Caribbean. This dish is a delightful combination of succulent shrimp coated in a rich, crispy coconut batter, and is often served with a tangy dipping sauce. The sweetness of the coconut complements the natural brininess of the shrimp, creating a harmonious balance that enchants the palate. It’s an ideal dish for gatherings or festive occasions, bringing a taste of the Colombian coast to your table.

Preparing Camarones Al Coco isn’t only delicious but also an enjoyable culinary experience. The process involves marinating the shrimp to enhance their flavor, then coating them in a mixture of breadcrumbs and shredded coconut before frying them to golden perfection. This dish can be paired with rice, a fresh salad, or served alone as an appetizer. Whether you’re entertaining guests or simply treating yourself, this dish is sure to impress.

Ingredients (Serves 4-6):

• 1 pound large shrimp, peeled and deveined
• 1 cup coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon lime juice
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup shredded coconut
• 1 cup panko breadcrumbs (or regular breadcrumbs)
• Vegetable oil, for frying

Cooking Instructions:

1. Marinate the Shrimp: In a medium bowl, combine the shrimp with coconut milk, garlic powder, lime juice, salt, and pepper. Allow the shrimp to marinate for at least 30 minutes in the refrigerator. This step infuses the shrimp with flavor and helps tenderize them.
2. Prepare the Breading Station: Set up three shallow dishes. In the first dish, place the flour. In the second dish, add the beaten eggs. In the third dish, mix together the shredded coconut and panko breadcrumbs. This assembly line will help you bread the shrimp easily.
3. Bread the Shrimp: Remove the shrimp from the marinade, allowing any excess liquid to drip off. Dredge each shrimp first in the flour, making sure to coat it evenly. Next, dip it into the beaten egg, and finally roll it in the coconut and breadcrumb mixture until well-coated.
4. Heat the Oil: In a large skillet or deep frying pan, heat about 1 inch of vegetable oil over medium-high heat. To check if the oil is hot enough, drop a small piece of bread into the oil; if it sizzles and browns quickly, the oil is ready.
5. Fry the Shrimp: Carefully place the breaded shrimp into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Use a slotted spoon to remove the shrimp and place them on a paper towel-lined plate to absorb excess oil.
6. Serve: Arrange the Camarones Al Coco on a platter and serve them hot, accompanied by a dipping sauce of your choice, such as a spicy mango salsa or a tangy lime aioli.

Extra Tips:

For an added twist, consider serving the Camarones Al Coco with a side of fresh mango or pineapple salsa, which complements the dish beautifully with its sweetness and acidity.

Additionally, verify the oil is at the right temperature, as frying at too low a temperature can lead to greasy shrimp, while too hot can burn the coating before the shrimp are cooked through.

Enjoy your cooking adventure and savor the taste of the Colombian coast!

Pescado En Salsa De Tomate (Fish in Tomato Sauce)

Pescado En Salsa De Tomate is a vibrant and flavorful dish that showcases the fresh seafood of coastal Colombia. This dish features tender fish fillets simmered in a rich tomato sauce, infused with spices and herbs that reflect the coastal region’s culinary traditions. The combination of ripe tomatoes, onions, and aromatic seasonings creates a delicious sauce that perfectly complements the fish, making it a delightful meal for family and friends.

Serving this dish with a side of white rice or fried plantains enhances its authenticity and provides a hearty balance to the flavors. Whether you’re looking to impress your guests or enjoy a comforting meal at home, Pescado En Salsa De Tomate is a fantastic choice that brings a taste of the Colombian coast to your table.

Ingredients (Serves 4-6):

• 4-6 fish fillets (such as tilapia, snapper, or cod)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 ripe tomatoes, chopped (or one can of diced tomatoes)
• 1 bell pepper (red or green), chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• ½ teaspoon chili powder (optional for spice)
• Fresh cilantro, chopped (for garnish)
• Juice of 1 lime

Cooking Instructions:

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Season both sides of the fillets with salt and pepper. This step is vital to enhance the flavor of the fish before it’s cooked.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, and sauté for about 5 minutes until they become soft and translucent. This will create a flavorful base for your sauce.
3. Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and chili powder (if using), and cook for another minute until fragrant. This step helps to release the flavors of the spices and complements the sweetness of the vegetables.
4. Incorporate the Tomatoes: Add the chopped tomatoes to the skillet, bringing the mixture to a simmer. Cook for about 10 minutes, allowing the tomatoes to break down and form a rich sauce. Stir occasionally to prevent sticking. This will create a hearty and flavorful tomato sauce.
5. Cook the Fish: Carefully place the seasoned fish fillets into the simmering tomato sauce. Cover the skillet and cook for about 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. This gentle cooking method guarantees the fish remains tender and absorbs the flavors of the sauce.
6. Finish and Serve: Once cooked, squeeze fresh lime juice over the fish and garnish with chopped cilantro. Serve the Pescado En Salsa De Tomate warm, alongside rice or fried plantains for a complete meal.

Extra Tips:

For an even richer flavor, you can let the sauce simmer a little longer before adding the fish, which allows the spices to develop further. Additionally, feel free to customize the vegetables by adding zucchini or carrots for extra nutrition.

If you prefer a spicier dish, adjust the amount of chili powder or add sliced jalapeños to the sauce. Enjoying this dish with a cold beverage will enhance the coastal experience!

Tacos De Pescado (Fish Tacos)

Tacos de Pescado, or fish tacos, are a delightful representation of the coastal cuisine of Colombia. These tacos typically feature fresh, flaky fish, marinated in zesty spices and served in soft tortillas, often topped with vibrant slaw and a squeeze of lime. The combination of flavors and textures makes these tacos a favorite among seafood lovers and those who appreciate the fresh ingredients that coastal regions have to offer.

The beauty of Tacos de Pescado lies in its versatility. You can use a variety of fish, such as tilapia, snapper, or mahi-mahi, depending on what’s available in your area. The fish is usually grilled or fried to perfection and then wrapped in warm tortillas alongside crisp vegetables and tangy sauces. This dish not only provides a burst of flavors but also offers a fun and interactive dining experience, as each taco can be customized to individual tastes.

Ingredients (serving size: 4-6 people)

• 1.5 lbs white fish fillets (such as tilapia or mahi-mahi)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 small corn tortillas
• 1 cup shredded cabbage
• 1 avocado, sliced
• 1 cup diced tomatoes
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa or hot sauce (optional)

Cooking Instructions

1. Prepare the Fish: Rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fish into smaller portions or strips for easy handling.
2. Season the Fish: In a small bowl, mix together the ground cumin, paprika, garlic powder, chili powder, salt, and pepper. Rub this spice mixture evenly over the fish fillets to coat them well.
3. Heat the Oil: In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned fish to the skillet.
4. Cook the Fish: Cook the fish for about 3-4 minutes on each side, or until it’s golden brown and flakes easily with a fork. Remove the fish from the skillet and let it rest for a few minutes.
5. Warm the Tortillas: In the same skillet, briefly warm the corn tortillas for about 30 seconds on each side until they’re soft and pliable. You can also warm them in a microwave or on a grill.
6. Assemble the Tacos: To assemble the tacos, place a few pieces of the cooked fish onto each tortilla. Top with shredded cabbage, avocado slices, diced tomatoes, and chopped cilantro.
7. Serve: Serve the tacos with lime wedges on the side and optional salsa or hot sauce for an extra kick.

Extra Tips

When making Tacos de Pescado, freshness is key. Opt for the freshest fish you can find, and try to source local ingredients for the toppings, such as fresh vegetables and herbs.

If you’re looking to add more flavor, consider marinating the fish for 30 minutes before cooking. Additionally, feel free to get creative with your toppings; pickled onions, jalapeños, or a creamy sauce can all elevate your tacos to the next level. Enjoy your cooking and the vibrant flavors of Colombia!