--- title: "Chilean Cold Mariscal — Fresh Shellfish Seafood Cocktail Recipe" description: "Versión en Español Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice, salt, thinly sliced red onion, and fresh chopped cilantro. It is serve..." url: https://www.chileanfoodrecipes.com/chilean-cold-mariscal-frio-fresh-shellfish-recipe/ date: 2026-09-16 modified: 2026-09-16 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-mariscal-frio-cold-shellfish.jpg categories: ["Appetizers"] type: post lang: en --- # Chilean Cold Mariscal — Fresh Shellfish Seafood Cocktail Recipe [Versión en Español](https://comidaschilenas.com/receta-de-mariscal-frio-deliciosa-frescura-y-sabores-del-mar-chileno/) ![Chilean cold mariscal frio served in a cocktail glass with clams, scallops, shrimp, and reineta fish, garnished with cilantro.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-mariscal-frio-cold-shellfish.jpg)*Chilean cold mariscal frio* Chilean mariscal frío is made with clean clams, scallops, and shrimp marinated in freshly squeezed lime juice, salt, thinly sliced red onion, and fresh chopped cilantro. It is served ice cold in a cocktail glass or deep bowl as an appetizer or starter, with no additional cooking needed if the shellfish is ultra fresh. Ready in 20 minutes. The dish leans entirely on the quality of the seafood, so buying it the same day you plan to serve it makes all the difference in both flavor and safety. ## Nutritional Information Each serving of Chilean cold mariscal contains approximately 320 kcal, 15 g of carbohydrates, 12 g of fat, 35 g of protein, 2 g of fiber, 1 g of sugars, 60 mg of cholesterol, and 500 mg of sodium. (*) (*) Values may vary depending on ingredients and portion sizes. ## How to Make Cold Chilean Mariscal? Making a cold mariscal is quick and simple. With fresh shellfish, lime juice, and cilantro, this dish is perfect for impressing guests while delivering the authentic flavors of the Chilean sea. **Prep time:** 25 minutes **Cook time:** 5 minutes **Servings:** 4 people ### Ingredients - 200 g fresh clams - 200 g fresh razor clams (machas) - 200 g fresh scallops - 200 g cooked shrimp - 200 g fresh reineta fish, diced - 5 large limes - 1 red onion, diced - 1 bunch fresh cilantro ### Instructions 1. Make sure all the shellfish is clean and rinsed. Shell and set aside in a large bowl the clams, razor clams, and scallops with their juices, the cooked shrimp, and the diced reineta, then mix everything gently. ![Fresh clams and shelled scallops, part of the shellfish mix for mariscal frio.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/fresh-clams-scallops-mariscal-frio.jpg)*Fresh clams and scallops* 1. Stir in the chopped red onion and fresh cilantro, then squeeze the lime juice over the mixture. Stir to blend the flavors and aromas, cover with plastic wrap, and let it rest in the refrigerator for 10 minutes. ![Fresh reineta fish cut into cubes, ready to be marinated in lime juice for the mariscal.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/diced-reineta-fish-mariscal-frio.jpg)*Diced reineta fish* 1. Serve the mariscal frío immediately, with extra lime wedges on the side and a chilled glass of coastal Sauvignon Blanc from Casablanca. ## Additional Tips ### Why It Should Stay Below 5°C at All Times Raw or lightly steamed shellfish is highly perishable, bacteria like Vibrio and Salmonella multiply rapidly between 5°C and 60°C in under two hours. Keeping the mariscal over crushed ice or in the fridge until the moment you serve it is the only way to guarantee it’s safe to eat. Never leave it out at room temperature for more than 30 minutes before serving. ### How to Properly Clean Razor Clams Beforehand Razor clams (machas) need to be purged to remove the sand inside, place them in a bowl of cold water with a tablespoon of salt for 20 minutes. Change the water twice until it runs clear. Steam them for 2 to 3 minutes just until they open, remove the meat, and discard any that stay closed. Chill them immediately in ice water to stop the cooking. ### Which Shellfish Should Be Steamed and Which Can Be Served Raw Clams, mussels, and razor clams should always be opened by steaming for food safety. Certified farm-raised scallops can be served raw if they’re same-day fresh. Fresh shrimp from the same day can be marinated raw in lime for 15 minutes since the acidity denatures the proteins, but if you’re unsure about freshness, boil them for 1 minute and chill quickly instead. ![A glass of chilled Sauvignon Blanc, the recommended wine pairing for Chilean mariscal frio.](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/sauvignon-blanc-mariscal-frio-pairing.jpg)*Sauvignon Blanc wine pairing* | Shellfish | Peak Season | Prep | Flavor | | --- | --- | --- | --- | | **Razor clams** | Fall to winter | Purge + steam 2 to 3 min | Mild, briny | | **Scallops** | Year round | Raw or steam 1 min | Sweet, buttery | | **Clams** | Fall to winter | Purge + steam 3 min | Salty, oceanic | | **Shrimp** | Spring to summer | Raw in lime or boiled 1 min | Sweet, firm | | **Reineta** | Winter | Raw, finely diced | Mild, delicate | ## Frequently Asked Questions (FAQs) ### 1. Can I make mariscal with other shellfish? Yes, you can add or swap in octopus, squid, or mussels depending on your preference or what’s available. ### 2. How long can I keep it in the fridge? Cold mariscal is best eaten the same day it’s made to enjoy its freshness. If you do store it, don’t keep it more than 24 hours in the refrigerator. ### 3. Does every ingredient need to be cooked? Not all the shellfish needs cooking. The shrimp should be pre-cooked, but the clams, razor clams, and scallops can be used raw or lightly blanched based on your preference. ### 4. What drink pairs best with it? Sauvignon Blanc or any dry, crisp white wine is an excellent choice. If you’d rather skip alcohol, sparkling water with a lime wedge also works very well. ### 5. Why use lime juice instead of lemon? Lime has a brighter, more citrusy acidity that complements shellfish without overpowering it, and it’s the traditional souring agent used across Chilean ceviche-style seafood dishes. ## What Is Mariscal? Mariscal is a name that comes from the mix of fresh shellfish itself, and the ingredients can vary depending on regional availability, the season, or personal taste, always highlighting freshness as its defining trait. ## Did You Know? Chilean cold mariscal is closely related to ceviche, but instead of curing the seafood in citrus for an extended time, it’s served nearly raw and only lightly marinated, letting the natural brininess of the shellfish come through. ## Recommended - [Chilean Crab Chupe](https://www.chileanfoodrecipes.com/chilean-crab-chupe-recipe/) - [Chilean Crab Claws with Mayonnaise](https://www.chileanfoodrecipes.com/chilean-crab-claws-mayonnaise-pinzas-de-jaiba-recipe/) - [Chilean Lemon Abalone Risotto](https://www.chileanfoodrecipes.com/chilean-lemon-abalone-risotto-recipe/) - [Chilean Picoroco Seafood Cocktail](https://www.chileanfoodrecipes.com/chilean-picoroco-ponche-talcahuano-seafood-cocktail-recipe/)