Chilean seafood dishes take center stage in the country’s rich culinary heritage, shaped by over 4,000 miles of coastline and an incredible diversity of marine life.
From the icy waters of Patagonia to the warmer currents of the north, Chile’s vast coastal bounty has given rise to a deep-rooted tradition that celebrates the freshness and bold flavors of its seafood.
In this article, we embark on a mouthwatering journey through 16 of the most tantalizing Chilean seafood dishes you must try, along with expert wine pairing suggestions to elevate your dining experience.
These traditional Chilean dishes blend indigenous and European influences, showcasing the versatility and depth of its seafood cuisine.
Whether you’re a seafood enthusiast or simply eager to explore global flavors, get ready to dive into Chile’s most irresistible seafood specialties that will leave you craving more.
Just want the recipes? Our Chilean seafood hub collects every dish below with its own step-by-step recipe.
1. Ceviche
Ceviche is a beloved seafood dish that has taken many forms across Latin America, and Chile’s version is no exception.
Known for its fresh, tangy flavors, Chilean ceviche highlights the natural taste of the seafood with a harmonious balance of acidity and spice.
The fresh dish typically consists of raw fish or shellfish, marinated in a mixture of citrus juices, such as lemon or lime and seasoned with ingredients like garlic, cilantro, red onion and red pepper.
Chilean ceviche often features local fish such as reineta, corvina, or salmon, but you might also find versions with shrimp, scallops or a combination of various seafood.
A key characteristic of Chilean ceviche is the shorter marinating time, which helps retain the seafood’s delicate texture while still imparting the flavors of the marinade.
To truly appreciate this refreshing dish, pair it with a crisp, cold white wine, such as a Sauvignon Blanc or Chardonnay, which complements the acidity and zestiness of the ceviche.
Alternatively, a cold Chilean lager beer can also make for a delightful pairing.
2. Caldillo de Congrio
Caldillo de Congrio is a traditional Chilean seafood soup that showcases the succulent flavors of conger eel.
This hearty dish is deeply rooted in Chilean culture and has even gained literary fame thanks to Nobel Prize-winning poet Pablo Neruda, who dedicated an entire ode to this delicious Chilean soup.
Caldillo de Congrio is characterized by its aromatic broth, flavored with a medley of vegetables, herbs and spices, which envelops the tender pieces of conger eel.
The preparation starts by sautéing onions, garlic, bell peppers and tomatoes to create a flavorful base.
Then, white wine, fish stock, and a bouquet of herbs, such as cilantro and oregano, are added to create a rich broth.
The conger eel is simmered gently in this savory liquid until it becomes tender and absorbs the beautiful array of flavors.
The popular Chilean soup is often finished with a touch of cream, giving it a velvety texture that further enhances the overall taste.
Caldillo de Congrio is best enjoyed with a side of warm, crusty bread to soak up the delightful broth.
As for wine pairings, opt for a full-bodied white wine like a Chardonnay or a Viognier, which will complement the richness of the soup without overpowering its flavors.
3. Machas a la Parmesana
Machas a la Parmesana is a delectable Chilean dish that features razor clams (machas) topped with a luscious mix of cheese, white wine and butter
It is then baked or broiled to golden perfection.
This scrumptious Chilean appetizer originated along the central coast, where machas are abundant and have become an integral part of the local gastronomy.
The preparation of this dish starts with carefully cleaning the razor clams and arranging them on a baking sheet, still in their half-shells.
A mixture of grated Parmesan cheese, melted butter and white wine is then spooned over each clam, ensuring they are well-covered.
Some variations also include breadcrumbs, garlic or parsley to add extra texture and flavor.
The clams are then baked or broiled until the cheese is bubbly and golden, resulting in a mouthwatering combination of tender, briny clams and rich, savory topping.
Machas a la Parmesana is one of the most popular Chilean seafood dishes and can be enjoyed as an appetizer or a main course, accompanied by a fresh green salad and crusty bread to soak up the delicious juices.
When it comes to pairing this dish with wine, a crisp, mineral-driven white wine such as a Chilean Sauvignon Blanc or Albariño works beautifully, cutting through the richness of the cheese and complementing the briny flavors of the clams.
4. Empanadas de Mariscos
Empanadas de Mariscos are a delicious variation of the iconic empanada, which is a pastry filled with a delightful assortment of ingredients.
In this seafood version, the empanadas are stuffed with a flavorful mixture of fish, shellfish or both, combined with an array of aromatic vegetables, herbs and spices.
These scrumptious latin pastries are typically baked or fried to golden perfection, with their flaky crusts encapsulating the moist, savory filling.
The seafood filling can be made from a variety of ingredients, including shrimp, crab, clams, mussels or fish like merluza or congrio.
These are gently cooked with onions, garlic, bell peppers, tomatoes and seasoned with paprika, cumin and a touch of white wine.
Some regional variations also include the addition of olives, raisins or hard-boiled eggs. Once the filling is prepared, it is spooned onto the dough circles, which are then folded over and sealed, creating a half-moon shape.
Empanadas de Mariscos are perfect as an appetizer, a light lunch or a picnic treat, showcasing the delicious versatility of Chilean seafood.
To elevate the experience, serve them with pebre, a traditional Chilean salsa made from tomatoes, onions, cilantro, garlic and aji pepper.
Pair these tasty pastries with a refreshing glass of Chilean Sauvignon Blanc or a crisp lager to complement their rich flavors and create a delightful dining experience.
5. Paila Marina
Paila Marina is a beloved Chilean seafood stew brimming with a diverse assortment of fish and shellfish, simmered together in a fragrant, savory broth.
This traditional dish pays homage to Chile’s rich maritime heritage and offers a celebration of the country’s abundant seafood resources.
Paila Marina is known for its comforting flavors and the delightful harmony achieved by the combination of various seafood ingredients.
The foundation of Paila Marina lies in its aromatic broth, made by simmering fish stock with a medley of vegetables, such as onions, garlic, bell peppers and tomatoes.
The seasonings often include paprika, cumin and aji pepper, which lend warmth and depth to the dish.
Once the broth is prepared, an array of seafood is added, including fish like corvina or merluza, shellfish such as mussels, clams and shrimp, and sometimes even squid or octopus.
The ingredients are simmered gently, allowing their flavors to meld and create a symphony of tastes.
Paila Marina is best enjoyed piping hot, with a side of crusty bread or Chilean marraqueta to soak up the flavorful broth.
Sprinkle some fresh cilantro on top for a burst of color and an extra layer of taste.
To complement the rich flavors of the stew, opt for a wine pairing that balances the dish’s intensity, such as a zesty Chilean Sauvignon Blanc or a light Pinot Noir.
6. Pastel de Jaiba
Pastel de Jaiba is a scrumptious Chilean crab casserole that highlights the delicate flavors of crabmeat in a creamy, indulgent sauce.
This dish is particularly popular in the coastal regions of Chile, where fresh crab is plentiful.
Pastel de Jaiba is a true celebration of Chile’s seafood bounty, combining traditional ingredients and techniques with the exquisite taste of crab.
The preparation of Pastel de Jaiba begins with sautéing onions, garlic and bell peppers, which form the base of the dish.
Fresh crabmeat is then added to the mixture, along with breadcrumbs soaked in milk, which helps to bind the ingredients and create a luscious texture.
Seasonings such as paprika, cumin and white pepper are incorporated, bringing warmth and depth to the dish.
Some versions may also include shrimp or other seafood to enhance the flavors further.
Once the mixture is prepared, it is transferred to individual ovenproof dishes or a large baking dish. A layer of grated cheese is sprinkled on top, adding richness and a delicious, golden crust.
The casserole is baked until the cheese is melted and bubbly, and the filling is heated through. Pastel de Jaiba is typically served with a side of white rice, a green salad or crusty bread to soak up the delectable sauce.
When it comes to pairing this dish with wine, a crisp, refreshing Chilean Chardonnay or Sauvignon Blanc works beautifully, balancing the creaminess of the casserole and complementing the sweetness of the crab.
7. Locos con Mayonesa
Locos con Mayonesa is a delightful Chilean dish that showcases the unique flavors and textures of the Chilean abalone, or loco.
Locos are highly prized for their tender, slightly sweet flesh and this dish highlights their distinct taste by pairing them with a rich, homemade mayonnaise.
Locos con Mayonesa is a classic appetizer in Chilean seafood cuisine and can be found in homes and restaurants along the coast.
The preparation of this traditional dish starts with cleaning and boiling the locos until they are tender, which may take between 30 minutes to an hour depending on their size.
Once cooked, the locos are allowed to cool, and then the meat is extracted from the shell and thinly sliced.
The star of this dish is the homemade mayonnaise, which is made by whisking together egg yolks, vinegar or lemon juice and oil until a thick, creamy consistency is achieved.
Additional flavorings, such as garlic, mustard or herbs, can be incorporated for an extra layer of taste.
To serve Locos con Mayonesa, arrange the sliced abalone on a plate and generously spread the homemade mayonnaise on top.
Garnish with a sprinkle of fresh parsley or cilantro, and serve with a side of lettuce or avocado. This dish is best enjoyed chilled, allowing the flavors to meld and the creamy mayonnaise to shine.
As you savor Locos con Mayonesa, consider pairing it with a crisp, minerally Chilean Sauvignon Blanc or a light Chardonnay, which will complement the sweet, tender abalone and the richness of the mayonnaise.
In recent years, conservation efforts have been undertaken to protect the Chilean abalone population, making this dish a special treat.
8. Chupe de Centolla
Chupe de Centolla is a luxurious Chilean dish that features the prized king crab, or centolla, in a rich, creamy casserole.
Hailing from the southern regions of Chile, particularly Patagonia, this dish is a true celebration of the area’s abundant marine resources and unique flavors.
Chupe de Centolla showcases the delicate, succulent taste of king crab in a comforting and dip like manner.
The preparation of this dish begins with sautéing onions, garlic and red bell peppers to create a flavorful base.
Fresh king crab meat is then added, along with breadcrumbs soaked in milk or cream, which helps to bind the ingredients and create a sumptuous texture.
Seasonings such as paprika, cayenne, and black pepper are incorporated, bringing warmth and depth to the dish. Some variations may also include white wine or a splash of cognac for an extra layer of flavor.
Once the mixture is prepared, it is spooned into individual ovenproof dishes or a large baking dish.
A layer of grated cheese, such as Gruyère or Parmesan, is sprinkled on top, adding richness and a delicious, golden crust.
The Chilean king crab dip is baked until the cheese is melted and bubbly, and the filling is heated through.
Chupe de Centolla is traditionally served with a side of white rice or crusty bread to soak up the irresistible sauce.
When it comes to pairing this dish with wine, opt for a crisp, refreshing Chilean Chardonnay or a zesty Sauvignon Blanc, which will balance the creaminess of the casserole and complement the sweet, tender king crab.
9. Reineta en Salsa de Mariscos
Reineta en Salsa de Mariscos is a delicious Chilean dish that features a tender, pan-seared fillet of reineta fish bathed in a mouthwatering seafood sauce.
Reineta, also known as pomfret, is a versatile white fish with a firm texture and mild flavor, making it the perfect canvas for the flavorful sauce that accompanies it.
This dish is a delightful fusion of land and sea, showcasing the best of Chile’s bountiful seafood resources.
The preparation begins with seasoning and pan-searing the reineta fillets until they are golden brown and cooked through, then setting them aside.
The seafood sauce is created by sautéing onions, garlic and tomatoes, followed by the addition of shellfish, such as shrimp, mussels, or clams and white fish pieces.
White wine, fish stock, and a blend of herbs and spices, such as oregano, paprika and cayenne pepper, are added to create a rich, flavorful broth.
The sauce is simmered until the seafood is cooked and the flavors meld together.
To serve, place the pan-seared reineta fillet on a plate and generously spoon the seafood sauce over it, ensuring that each bite is bursting with flavor.
Reineta en Salsa de Mariscos can be enjoyed with a side of white rice, mashed potatoes or a green salad, which helps to balance the richness of the sauce.
When it comes to wine pairings, a bright, crisp Chilean Sauvignon Blanc or a mineral-driven Chardonnay is the perfect complement to the delicate flavors of the fish and the robustness of the seafood sauce.
10. Almejas con Limón
Almejas con Limón is a refreshing Chilean dish that showcases the delicate flavors of fresh clams, complemented by the bright, zesty notes of lemon juice.
This simple yet elegant dish is a celebration of Chile’s abundant shellfish resources and the natural harmony of flavors found along its extensive coastline.
Almejas con Limón is often served as an appetizer or a light meal, allowing the briny taste of the clams to take center stage.
The preparation of this dish starts with selecting the freshest clams, which are then thoroughly cleaned and rinsed to remove any sand or grit.
The clams are steamed in a pot with a small amount of water, white wine or a combination of both until their shells open, revealing the succulent morsels inside.
It is essential to discard any clams that do not open during the cooking process, as they may not be safe to eat.
To serve Almejas con Limón, arrange the cooked clams on a plate or in a shallow bowl, still in their half-shells.
Drizzle freshly squeezed lemon juice over the clams, allowing it to mingle with their natural juices and create a light, tangy sauce.
Some variations may also include a drizzle of olive oil, a sprinkle of fresh parsley or cilantro, and a touch of minced garlic or red pepper flakes for added flavor.
When it comes to pairing this dish with wine, a crisp, citrusy Chilean Sauvignon Blanc or a bright, refreshing Albariño works beautifully, complementing the briny flavors of the clams and the zesty lemon juice.
11. Choritos al Vapor
Choritos al Vapor is a simple yet flavorful Chilean dish that showcases the natural taste of choritos, a type of small mussel found along the country’s coastline.
This easy-to-prepare appetizer or light meal highlights the tender, briny flavors of the mussels, which are gently steamed in a fragrant broth that enhances their taste.
Choritos al Vapor is a delicious ode to Chile’s abundant seafood resources and the perfect way to savor the essence of the country’s coastal cuisine.
The preparation of this dish starts with selecting the freshest choritos, which are then cleaned and debearded to remove any sand or grit.
In a large pot or pan, onions, garlic and red bell peppers are sautéed to create a flavorful base for the steaming liquid.
White wine and fish or vegetable stock are added, along with a blend of herbs and spices, such as bay leaves, oregano and black pepper, creating an aromatic broth that infuses the mussels with flavor as they cook.
The choritos are added to the pot, and the lid is placed on top to allow them to steam until their shells open, revealing the succulent morsels inside.
It is essential to discard any mussels that do not open during the cooking process, as they may not be safe to eat.
To serve Choritos al Vapor, arrange the cooked mussels in a large serving dish or individual bowls and ladle some of the fragrant broth over them.
A sprinkle of fresh cilantro or parsley adds a vibrant burst of color and flavor.
Choritos al Vapor can be enjoyed with a side of crusty bread, such as Chilean marraqueta or baguette, which helps to soak up the delicious broth.
When it comes to wine pairings, a crisp, citrusy Chilean Sauvignon Blanc or a bright, refreshing Albariño works beautifully, complementing the briny flavors of the choritos and the aromatic broth.
12. Ostiones Gratinados
Ostiones Gratinados is a scrumptious Chilean dish that features succulent oysters topped with a rich, cheesy gratin.
This Chilean appetizer showcases the natural briny flavors of the oysters, enhanced by a creamy, savory topping that takes this dish to a whole new level of indulgence.
Ostiones Gratinados is a true celebration of Chile’s bountiful seafood resources and its culinary ingenuity.
The preparation of this dish begins with selecting the freshest oysters, which are then shucked, retaining their half-shells.
The oysters are briefly blanched in boiling water to gently cook them and ensure they remain tender and juicy.
Once cooked, the oysters are placed back into their half-shells, which serve as individual serving dishes.
The gratin topping is created by mixing together grated cheese, such as Gruyère or Parmesan, with breadcrumbs, cream and a touch of garlic, which forms a rich, creamy mixture.
Some variations may also include chopped herbs, such as parsley or chives, for added freshness and flavor.
Ostiones Gratinados are best enjoyed hot from the oven, accompanied by a slice of crusty bread or a simple green salad to balance the richness of the dish.
When it comes to wine pairings, a crisp, refreshing Chilean Sauvignon Blanc or a vibrant Chardonnay works beautifully, complementing the briny flavors of the oysters and the indulgent gratin topping.
13. Cazuela Chilota
Cazuela Chilota is a comforting and flavorful Chilean stew originating from the Chiloé Archipelago, a region known for its rich culinary traditions and abundant seafood resources.
This hearty, soul-warming dish showcases a variety of seafood, such as fish, mussels and clams, combined with an assortment of vegetables, creating a delightful medley of flavors and textures that highlights the best of Chiloé’s coastal cuisine.
The preparation of Cazuela Chilota begins with sautéing onions, garlic and bell peppers in a large pot, which forms the flavorful base of the stew.
A variety of seafood, such as white fish, mussels and clams, is then added to the pot, creating a delectable array of tastes and textures.
Some versions of Cazuela Chilota may also include additional seafood, such as shrimp or crab, depending on local availability and personal preference.
Next, an assortment of vegetables is incorporated into the stew, including potatoes, carrots and pumpkin or squash.
These vegetables not only add color and flavor to the dish but also provide a satisfying, hearty element that makes Cazuela Chilota a complete Chilean meal.
The stew is then simmered gently in a mixture of fish or vegetable stock and white wine, which infuses the dish with a rich, aromatic flavor.
Seasonings like oregano, cumin and paprika are added, bringing warmth and depth to the Cazuela Chilota.
The dish is cooked until the seafood is tender, and the vegetables are cooked through, creating a satisfying and flavorful stew that is perfect for sharing with friends and family.
To serve Cazuela Chilota, ladle the stew into bowls, ensuring that each serving contains a generous portion of the seafood and vegetables.
The dish is traditionally garnished with a sprinkle of fresh cilantro or parsley, which adds a vibrant burst of color and flavor.
Cazuela Chilota can be enjoyed with a side of crusty bread, Chilean marraqueta, or white rice, which helps to soak up the delicious broth.
When it comes to wine pairings, a bright, crisp Chilean Sauvignon Blanc or a mineral-driven Albariño is the perfect complement to the rich flavors of the traditional Chilean stew.
14. Chilean Sea Bass
Chilean Sea Bass, also known as Patagonian Toothfish, is a luxurious and delicious fish native to the cold, deep waters off the coast of Chile and other parts of the southern hemisphere.
Known for its firm, buttery texture and mild, delicate flavor, Chilean Sea Bass has become a popular choice for fine dining and home cooking alike.
This versatile fish can be prepared in various ways, from pan-searing to grilling, making it a fantastic option for those looking to explore the flavors of Chilean seafood.
One popular preparation of Chilean Sea Bass is to pan-sear the fillets to create a golden, crispy crust while keeping the inside moist and tender.
To do this, season the fillets with salt and pepper, then sear them in a hot pan with a small amount of oil.
Cook the fillets for a few minutes on each side, until the fish is opaque and flakes easily with a fork.
A simple squeeze of fresh lemon juice or a drizzle of melted butter can elevate the dish’s flavors, highlighting the natural taste of the fish.
Another delicious way to enjoy Chilean Sea Bass is by grilling it, which imparts a smoky flavor and beautiful grill marks on the fillets.
To grill the fish, preheat the grill to medium-high heat and brush the fillets with oil.
Season the fish with salt and pepper, then place it on the grill, cooking for a few minutes per side until the fish is cooked through.
Chilean Sea Bass also lends itself well to being baked or broiled, topped with a flavorful crust made from breadcrumbs, herbs, and Parmesan cheese.
When it comes to wine pairings, a crisp, refreshing Chilean Sauvignon Blanc or a well-rounded Chardonnay works beautifully, complementing the rich flavors of the Chilean Sea Bass.
15. Arroz con Choritos
Arroz con Choritos is a flavorful Chilean dish that combines tender mussels, known as choritos, with fragrant, savory rice.
This delicious, comforting meal showcases the natural briny flavors of the mussels, which are enhanced by the aromatic rice and a medley of herbs and spices.
The preparation of this dish begins with cleaning the choritos, which involves removing any sand or grit and debearding them.
In a large pot or pan, onions, garlic and bell peppers are sautéed until soft and fragrant, creating a flavorful base for the dish.
Arborio or short-grain rice is added to the pan and stirred, allowing it to absorb the flavors of the sautéed vegetables and toast slightly, which will add depth to the dish.
White wine and fish or vegetable stock are poured into the pan, along with a blend of herbs and spices, such as bay leaves, oregano, paprika and saffron or achiote, which will give the rice a beautiful golden color and an irresistible aroma.
The rice is simmered gently, absorbing the liquid and flavors as it cooks.
Once the rice is partially cooked, the cleaned choritos are added to the pot, nestled into the rice mixture.
The lid is placed on the pot, and the dish is left to steam until the choritos’ shells open, revealing the tender, succulent morsels inside.
It’s essential to discard any mussels that do not open during the cooking process, as they may not be safe to eat.
To serve Arroz con Choritos, spoon the rice and mussels onto plates or into shallow bowls, ensuring that each serving contains a generous portion of both the rice and choritos.
A sprinkle of fresh cilantro or parsley adds a vibrant burst of color and flavor. Arroz con Choritos can be enjoyed with a simple green salad or a slice of crusty bread, which helps to soak up the delicious flavors of the dish.
When it comes to wine pairings, a crisp, citrusy Chilean Sauvignon Blanc or a bright, refreshing Albariño works beautifully, complementing the briny flavors of the choritos and the aromatic rice.
16. Guiso de Cochayuyo
Guiso de Cochayuyo is a hearty and nutritious Chilean dish that features cochayuyo, a nutrient-rich seaweed, simmered into a flavorful stew.
This comforting meal highlights the natural umami flavors of cochayuyo, which are complemented by a savory blend of vegetables, herbs, and spices, resulting in a rich and satisfying dish.
The preparation of this dish begins with rehydrating the cochayuyo, which involves soaking it in water until it softens. Once softened, the seaweed is drained, rinsed, and chopped into bite-sized pieces, making it easier to incorporate into the stew.
In a large pot or pan, onions, garlic, and bell peppers are sautéed until fragrant and tender, forming a flavorful base for the dish.
Diced tomatoes and carrots are added next, infusing the stew with a touch of natural sweetness and acidity.
Cochayuyo is then added to the pot, along with potatoes and a blend of seasonings, such as cumin, paprika, oregano, and bay leaves, enhancing the dish with layers of warmth and depth.
Vegetable or chicken broth is poured into the pot, allowing the ingredients to simmer together, melding their flavors and thickening into a rich, aromatic stew.
Once the potatoes are tender and the flavors have fully developed, the stew is ready to be served.
To serve Guiso de Cochayuyo, ladle the hearty mixture into bowls, ensuring that each serving contains a generous portion of both the seaweed and vegetables.
A sprinkle of fresh cilantro or parsley adds a vibrant touch, while a squeeze of lemon juice enhances the flavors with a hint of brightness.
Guiso de Cochayuyo pairs well with a side of crusty bread or steamed rice, which helps to soak up the delicious broth.
For a wine pairing, a light Chilean Pinot Noir or a crisp Sauvignon Blanc complements the earthy and briny notes of the cochayuyo, balancing the richness of the dish beautifully.
Chilean Seafood Dishes Await
From the rich flavors of Paila Marina to the comforting Pastel de Jaiba, Chile’s seafood dishes showcase the country’s deep connection to the ocean.
Whether you’re indulging in fresh ceviche, enjoying a hearty seafood stew, or trying traditional dishes like Caldillo de Congrio, Chile offers a seafood experience like no other.
Plan your next Chilean feast and discover why its seafood cuisine is celebrated worldwide!
And don’t forget to pair these seafood dishes with a glass of refreshing Chilean wine to enhance your dining experience. Buen provecho!
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.