How To Cook Chilean Abalone

Chilean abalone is one of the rare and nutritious seafood, loved by many gourmets around the world. To help you have more delicious and attractive Chilean abalone recipes, we will introduce details from selection, preparation to popular processing methods. Let's discover how to prepare delicious Chilean abalone while preserving its natural flavor.

Chilean abalone has the scientific name Concholepas Concholepas, commonly known as Loco is loved for its juicy and thick meat with a taste and texture similar to abalone. Their flavor and firm crunch make abalone perfect chopped in onion and tomato salads, or stir-fried and added to pasta or creamy sauces.

Methods of processing Chilean abalone

1. Chilean abalone (Locos) with mayonnaise

Ingredient

• 12 abalone, washed and crushed
• 1 cup homemade mayonnaise
• 1 onion, diced
• 1 seedless chili
• 1 egg yolk
• 1 teaspoon Chilean pisco
• ½ lettuce
• Finely chop fresh coriander
• Lemon juice
• Oil
• Salt
• Pepper

Instructions for cooking

1. In a large pot, add oil, diced onion, sliced unseeded pepper, and salt. Add the abalone, cover with cold water and boil for about 90 minutes or until tender. Remove from broth, cool and cut into pieces.
2. To make the mayonnaise, put the egg yolks in a large bowl and beat with a fork, always clockwise, slowly adding oil drop by drop until the mixture thickens and the mayonnaise reaches the desired consistency. Add a few drops of lemon, a teaspoon of pisco and season with salt and pepper to taste. Set aside in a suitable bowl.

3. Arrange the abalone on a plate covered with washed lettuce leaves, whole or sliced. Garnish with coriander and parsley to taste, and optionally serve with potato salad, which can be shared on a plate.
4. Enjoy the abalone immediately, sprinkle with mayonnaise to taste and enjoy.

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