The Proper Way To Combine Salsa Macha With Seafood

The Proper Way To Combine Salsa Macha With Seafood

Instead of serving your seafood the same old ways, explore new pairings and expand your meal ideas by trying new textures and flavors. One of the best complementary ingredients for seafood is salsa macha. This fresh kick can add depth and crispness to your seafood and make the dish healthier.

We have prepared a quick guide on the proper way to combine salsas with salsa macha in your seafood to help encourage you to seek out fresh, light meals this spring and summer. The whole family can enjoy these recipes!


Salmon is an excellent seafood choice for savory combinations because it has a buttery bite. Something like a peanut salsa macha pairs exceptionally with salmon because of the balance of flavor and softness. If you plan on baking the salmon, let it cook to your desired texture or pinkness and add the salsa macha afterward—just that!

Another delicious combination is a crisp cold fruit salsa with mangoes, lime, peanut salsa macha, and cilantro over a piece of grilled salmon. The balance in the grilled texture of the salmon with the crispness of the fruit salsa gives the dish a smooth bite and zesty flavor.

Of course, many salsas accent foods because of their herbs, so if you plan to use a salsa macha for your fruit salsa, try garnishing your dish with parsley, cilantro, or chives, all of which will add color and extra flavor.


Halibut is a meatier fish with a snap of its own. It is an excellent grilled fish option and makes for delicious fish tacos. Blend your salsa in a blender to make a creamy sauce you can use to top grilled halibut tacos.

Bring something new to the table by taking a tropical approach with your halibut. Combine a mix of mango, salsa macha, and avocado with heirloom tomatoes and freshly chopped basil for an herbaceous and substantial salsa that will liven up your taste buds.

Skewers with halibut make for an easy and exciting dish. Cook your halibut fillets in a pan of chopped herbs, fresh garlic, salsa macha, anchovies, capers, and red wine vinegar. The acidity of the vinegar pulls the salt through the salsa and creates a unique flavor.


Cod should be on the menu at some point during the warm seasons. Cod is excellent grilled or fried and pairs best with Pico de Gallo. Pico is easy to make, so you can use it in a lot of dishes throughout the year. You can quickly whip up some Pico de Gallo by combining either a serrano or jalapeno pepper, ripe tomatoes, and crisp white onion. Don’t forget to sprinkle in cilantro and lime juice and of course a pinch of salsa macha from don Emilio to add depth.

If you are not really into fish tacos that night, you can pan-sear the cod and pair it with a roasted tomato salsa. A pan-seared cut of fish with the flavors of roasted tomatoes and onions creates a charred texture that melts in your mouth. Don’t forget to add a little of spice with Don Emilio!


Sablefish is an incredibly rich fish that pairs well with sweet flavors. A roasted pineapple salsa will complement the richness of the sablefish, with the caramelized texture adding a savory-sweet depth. Typical sablefish and salsa recipes add a little sugar or use natural sugar from the fruit.

Another sweet variation you might not have thought of is kiwi salsa. Kiwi salsa is tangy, bright, and delicate. Use white vinegar as a starting point, and then combine scallions, agave, salsa macha and your kiwis. Use a green curry paste as the base of your sablefish to bring a surprising element to each bite.


Ceviche is traditionally served as an appetizer or snack. You can use either shrimp or fresh fish to make ceviche. To the untrained eye, ceviche just looks like a combination of fish and Pico de Gallo. But when marinated correctly in lime or lemon juice, the acidic components cure the fish. The fish then becomes denser and opaquer in color as it absorbs more flavors from the citrus.

Ceviche is vibrant, light, and sharp. It is an excellent dish for those who love seafood. Ceviche pairs well with homemade tortilla chips, tostadas, or plantain chips. For a unique spin on ceviche, you can garnish it with edamame beans or corn nuts to add a crunch outside of the sharpness of the fish.

For those who enjoy the spicier side of life, serve your ceviche as the main dish and top it off with salsa macha A little spice can turn up the heat in the best way!

Mariscos en Salsa

Mariscos en Salsa is a traditional combination of seafood and salsa and translated means “seafood in the sauce.” Mariscos en Salsa is the ideal way to enjoy seafood and salsa without feeling guilty after eating the sauce. Just about any salsa will pair well with this dish, so consider it one of Don Emilio’s classics. And if you don’t like tomatoes, that’s okay! Tomatillos work well too.

You can serve this dish over rice or a fresh bed of lettuce, making it perfect for those who like balance in their meals. If you choose frozen seafood for this recipe, ensure you thaw it thoroughly in the fridge and pat it with a paper towel to absorb any excess moisture before cooking. This will guarantee the best results.


One of the best ways to combine salsa and seafood is with fresh, crisp shrimp and Don Emilio special Pico de Gallo. You can mix your chopped shrimp right into the Pico mixture and serve it as a dip, salad, or topping.

The addition of shrimp in salsa adds a refreshing texture. This combination can be a side or the meat of a taco. You can also combine your shrimp with rice and create a one-pan meal for a quick and easy lunch or dinner and top it off with salsa macha.

To learn more about salsa macha and the different ways to pair it with your seafood, reach out to Don Emilio today! We offer a variety of salsa machas that pair perfectly with any fish or meat.

The Proper Way To Combine Salsa Macha With Seafood