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We’re thrilled to kick off the new year bringing you delicious soups from around the world with Chef Ricky.

First up – Mexican Seafood Soup (Caldo de Camaron)

Ingredients 

• 2 lbs. of medium cooked shrimp 
• 3 Salmon filets  
• 1 Chayote (Mexican pear squash) 
• 5 Carrots 
• 2 Large zucchinis 
• 2 Celery sticks 
• 5 Medium potatoes 
• ½ Cup of chopped cilantro
• ½ Large onion
• ½ cup cilantro
• 4 Garlic cloves 
• Sprinkle of oregano
• ½ tsp of pepper 
• 2 Tbsp of salt or salt to taste 

For the sauce

• 4 Dried guajillo chili peppers
• 1 Tomato
• ¼ of an onion 
• 2 Garlic cloves 
• 1 Chicken flavor cube 
• Sprinkle of oregano 
• ½ tsp of pepper 
• 1 tsp of salt 

Cooking Instructions

1. Put a large pot and a small pot, both half-filled with water, on the stove top. 
   
2. Add garlic and onion to the large pot. Turn on the stove to medium heat. 
   
3. Add the chilis and tomato to the small pot and cook over medium heat until tender and the skin is falling apart from the tomato. Remove from heat.
   
4. As the water is simmering, chop the potatoes, zucchini, and chayote lengthwise into quarters and then into quarter-inch slices. Cut the carrots and celery into ¼ cubes. Chop up ½ cup of cilantro as well. 
   
5. After chopping the vegetables, add the chayote and carrots to the large pot and let the soup bubble for 5 minutes. Then add the remaining vegetables and cook for 15 minutes. Add salt.
   
6. Rinse the chilis that were removed from the heat and take out the seeds, set aside. 
   
7. In a blender, add the tomatoes and chiles with their juices. Next add garlic, onions, oregano, pepper, and a flavor cube, and blend the mixture to make a smooth puree. Set aside. 
   
8. Add the shrimp and salmon to the large pot. After a few minutes, the pot will start to bubble again. By this time, your salmon and shrimp are cooked through. Run a spoon through the broth to check whether it is cooked. Stirring the soup will have your salmon breaking into good-sized chunks. Taste the soup to determine whether it needs more seasoning and salt and add it at this point.
   
9. Add your sauce to the pot and let simmer all together for a few minutes. 
   
10. Serve your soup in big bowls
    
11. OPTIONAL: Garnish with chopped cilantro, lime wedges, and Valentina hot sauce. Serve with a side of saltine crackers, tortillas or a bread roll.