Locos con Mayonesa (Chilean Abalones with Mayonnaise)or simply “Locos con Mayo” are undoubtedly one of the favorite seafood appetizers of Chileans. They are as simple in presentation as they are exclusive in availability, depending on the fishing season, undoubtedly a world-class delicacy.
Contents
How to prepare Locos con Mayo?
In a preparation like this, the quality of the main ingredient is everything. Fresh and reliable abalones will make all the difference, accompanied by a good homemade mayonnaise and a touch of Chilean pisco.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 300
Vitamins: A, B9, B12, E, K
Minerals: Sodium, Potassium
Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4 people
Abalones with Mayonnaise and Lettuce
Ingredients
- 12 abalones, washed and pounded
- 1 cup of homemade mayonnaise
- 1 onion, diced
- 1 seedless pepper
- 1 egg yolk
- 1 teaspoon of Chilean pisco
- ½ lettuce
- Fresh chopped cilantro
- Fresh chopped chives
- Lemon juice
- Oil
- Salt
- Pepper
Preparation
- In a large pot, add oil, quartered onion, sliced seedless pepper, and salt. Place the abalones inside, cover with cold water, and boil for approximately 90 minutes or until tender. Remove from the broth, cool, and cut into pieces.
- To make the homemade mayonnaise, place the yolk of an egg in a deep plate and beat with a fork, always in a clockwise direction, gradually adding drops of oil 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. Reserve in a suitable bowl.
- Distribute the abalones on a low plate covered with well-washed lettuce leaves, either whole or sliced. Decorate with cilantro, parsley, or chives to taste, and optionally serve with a potato salad, which can be served on the same plate.
- Serve the abalones immediately, topped with mayonnaise to taste, or refrigerate them until ready to consume.
Cooking time for abalones in a pressure cooker
To cook abalones in a pressure cooker, keep them with the valve sealed for 45 minutes and then use the quick pressure release method until it has completely lowered. Carefully open and cool.
Abalones with potato mayonnaise
A very common variation of this recipe is to accompany the abalones with a potato salad with mayonnaise, which gives the dish a greater degree of satiety and freshness, creating a perfect combination with the green salads that usually accompany them.
Did you know?
Until 1974, 7,000 tons of abalones were extracted annually, maintaining a biological balance. However, after the start of large exports to Asian countries, reaching 25,000 tons annually, authorities began declaring regular fishing bans in 1989. This has allowed for their recovery and conservation.
