--- title: "Traditional Chilean Locos con Mayo Recipe: A World-Class Appetizer" description: "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." url: https://www.chileanfoodrecipes.com/locos-con-mayonesa-abalones-with-mayonnaise-recipe/ date: 2023-11-15 modified: 2026-01-15 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Chilean-Abalones-with-Mayonnaise-Recipe.jpg categories: ["Appetizers"] tags: ["Appetizers"] type: post lang: en --- # Traditional Chilean Locos con Mayo Recipe: A World-Class Appetizer [Versión en Español](https://comidaschilenas.com/receta-de-locos-con-mayonesa/#google_vignette) ![Chilean Locos con Mayo served on a bed of fresh lettuce, topped with thick homemade mayonnaise and garnished with cilantro.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Chilean-Abalones-with-Mayonnaise-Recipe.jpg) 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. ## Nutrition Facts Each serving of Locos con Mayo (approximately 3 medium abalones and 2 tablespoons of homemade mayonnaise) contains 250 kcal, 22 g of protein, 18 g of total fats (4 g of saturated fats), 95 mg of cholesterol, 12 g of carbohydrates, 2 g of sugars, and 480 mg of sodium. (*) (*) Estimated values may vary based on the size of the abalones and the specific oil used in the mayonnaise. ## How to Make 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. **Prep Time:** 20 minutes **Cook Time:** 40 minutes **Servings:** 4 ### Ingredients - 12 abalones pounded - 1 cup of 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 ### Instructions 1. 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. ![Freshly boiled Chilean abalones (locos) cooling in a bowl, showing their tender, white meat ready for slicing.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Fresh-abalones-300x195.webp) 1. 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. ![A bowl of thick, creamy homemade mayonnaise seasoned with Chilean pisco and lemon, the perfect traditional pairing for seafood.](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/11/Mayonnaise-300x197.webp) 1. 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. ## 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. ## Keys for Perfect Locos - **The Emulsion Secret:** When making homemade mayo, always beat the egg yolk in a clockwise direction while adding oil drop by drop. Adding a teaspoon of Chilean pisco is a professional secret that adds a sophisticated aromatic layer to the sauce. - **Immediate Cooling:** Once tender, remove the abalones from the broth and let them cool before slicing. Serving them slightly chilled on a bed of fresh lettuce enhances their oceanic flavor. ## Frequently Asked Questions (FAQ) ### Why are there periods when I can’t find Locos? Due to historical over-extraction (reaching 25,000 tons in the 80s), Chile implemented strict fishing bans (vedas) in 1989. They are now only available during specific legal seasons to ensure the survival of the species. ### Can I use store-bought mayonnaise? While possible, it is not recommended for this specific dish. The delicate flavor of the abalone requires the freshness of homemade mayonnaise made with lemon juice and a touch of pisco. ### Is the potato salad necessary? It is a very common Chilean tradition to serve “Locos con Mayo” alongside a creamy potato salad to make the dish more filling and balance the textures. ### What if the abalones are still tough? This usually means they weren’t pounded enough or the boiling time was too short. Unfortunately, once fully cooked, it is difficult to soften them further without losing flavor. ## History and Conservation The Chilean abalone (Concholepas concholepas) faced a biological crisis in the late 80s due to massive exports to Asia, leading to the establishment of regular fishing bans in 1989. Today, this “Locos con Mayo” tradition is a protected heritage, representing a successful balance between world-class gastronomy and environmental conservation ## 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. ## Recommended - [Malted eggs cocktail](https://www.chileanfoodrecipes.com/malted-egg-cocktail-recipe/) - [Chilean oven albacore](https://www.chileanfoodrecipes.com/oven-baked-albacore-recipe/) - [Chiloé chonchinas recipe](https://www.chileanfoodrecipes.com/chiloe-chonchinas-doughnuts-recipe/) - [Chilean colegial recipe](https://www.chileanfoodrecipes.com/colegial-or-sweet-bread-pudding-recipe/)