Chilaquiles with Seafood and Salsa Verde

A popular snack or breakfast chilaquiles are crispy tortilla chips tossed in a fragrant sauce with a variety of Ingredients such as scrambled eggs, cooked chicken, chorizo, vegetables & seafood.
Chilaquiles with Seafood and Salsa Verde

Ingredients and Methods


- 400g fried fresh tortilla strips
- 500ml simple tomatoe sauce
- 200ml salsa verde see recipe
- 200g perfectly cooked prawns
- 200g just cooked mussels in the ½ shell
- 200g diced raw sashimi grade tuna or salmon
- 100g olives
- 100g cooked Artichokes pieces
- 100g cherry tomatoes split in half
- 1 bunch of basil 
- 200g coarsely grated salted ricotta

Salsa Verde

- 500ml extra virgin olive oil
- 3 garlic cloves, smashed
- 2 birds eyes chilli, chopped
- 5 Spanish anchovies
- 2 tbsps. Dijon mustard
- 50g soaked sultanas
- 30g rinsed capers
- 300g flat leaf parsley leaves
- 200g mint leaves
- 150g basil leaves
- 2 tbsps cab sav vinegar
- 1 lemon juiced
- Salt & pepper
1. Blend all ingredients together in a food processor till smooth, pass through fine sieve, season with lemon juice, vinegar and salt & pepper.


1. Heat the tomato sauce in a suitable shallow pan
2. Add the salsa verde to taste, bring to the simmer adjust seasoning
3. Then add the tuna & tortilla strips, finally the cooked seafood & vegetables bring to the boil
4. Then neatly arrange onto your serving dishes
Garnish with basil & salted ricotta

Chef Paul Wilson

Credited with serving some of Australia’s most exciting food, Paul Wilson has been described as one of the most extraordinary culinary talents in the Commonwealth & continues to receive critical acclaim for crafting inspiring dishes that take an innovative approach to cuisine traditions. (more)

here to view all of Chef Paul Wilson's recipes.

Paul Wilson

More Features