25+ Delicious Authentic Mexican Seafood Soup Recipes to Savor the Flavors

Mexican cuisine is a rich tapestry of bold flavors, fresh ingredients, and time-honored traditions.

Among its many delights, seafood soups stand out for their depth of taste and complexity.

With a blend of aromatic herbs, fiery chilies, and the freshest seafood, these soups provide a hearty and delicious taste of coastal Mexico.

Whether you’re in the mood for a rich, tomato-based broth or something lighter with a citrusy twist, authentic Mexican seafood soups have something for every palate.

In this article, we’ll explore 25+ recipes that celebrate the diverse flavors of Mexico’s coastal regions, bringing the taste of the sea straight to your kitchen.

Get ready to dive into a world of vibrant, flavorful, and soul-satisfying seafood soups!

25+ Delicious Authentic Mexican Seafood Soup Recipes to Savor the Flavors

From the coastal regions of Baja California to the shores of the Yucatán Peninsula, Mexican seafood soups offer a unique opportunity to explore the depth of the country’s culinary heritage.

With their variety of fresh ingredients, spicy undertones, and robust flavors, these soups are not just meals—they’re an experience.

Whether you’re a seafood aficionado or a newcomer to these vibrant dishes, these 25+ recipes will give you the tools to create authentic Mexican seafood soups that will transport your taste buds straight to the heart of Mexico.

So, gather your ingredients, embrace the heat, and let the cooking begin—your next seafood soup adventure awaits!

Sopa de Mariscos (Mexican Seafood Soup)

Sopa de Mariscos is a hearty and flavorful Mexican seafood soup, brimming with fresh shrimp, fish, squid, and other shellfish, all simmered in a rich tomato-based broth with garlic, onions, and fresh herbs. This comforting dish is a popular choice in coastal regions of Mexico, where seafood is abundant. It’s a perfect low-carb keto-friendly meal that combines the savory goodness of the sea with the flavors of Mexico, offering a healthy and satisfying lunch option.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets (like tilapia or cod), cut into chunks
• 1/2 lb squid, cleaned and sliced into rings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, diced
• 1/2 cup green bell pepper, chopped
• 1/2 cup fresh cilantro, chopped
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 tbsp fresh lime juice

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green bell pepper, and sauté until softened, about 5 minutes.
2. Add the diced tomato, cumin, and oregano to the pot. Stir and cook for another 2-3 minutes until the tomatoes begin to break down.
3. Pour in the fish broth (or water) and bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
4. Add the shrimp, fish fillets, and squid to the pot. Let it simmer for 10-15 minutes or until the seafood is cooked through.
5. Season the soup with salt, pepper, and lime juice. Adjust seasoning to taste.
6. Garnish with fresh cilantro and serve hot.

Sopa de Mariscos is a fantastic, flavorful option for anyone following a low-carb or keto diet. It’s not only packed with fresh seafood but also offers a delightful mix of spices that enhance the natural sweetness of the fish and shellfish. The tomato-based broth brings everything together in a warm, comforting bowl of goodness, perfect for a quick, nutritious lunch.

Caldo de Camarón (Mexican Shrimp Soup)

Caldo de Camarón is a traditional Mexican shrimp soup made with a rich, flavorful broth, combining shrimp with a blend of spices and fresh vegetables. This low-carb soup is typically served as a light yet satisfying meal that brings together the warmth of a homemade soup with the zesty flavors of cilantro, lime, and chili. It’s a delightful keto-friendly lunch choice, especially for seafood lovers.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 1 medium zucchini, sliced
• 1/2 cup celery, chopped
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the diced tomatoes, chili powder, smoked paprika, and cook for another 2-3 minutes.
3. Pour in the fish broth (or water) and bring it to a boil.
4. Add the zucchini, celery, and shrimp. Reduce the heat and let the soup simmer for 10-12 minutes until the shrimp are cooked and the vegetables are tender.
5. Season the soup with salt, pepper, and fresh lime juice.
6. Garnish with cilantro before serving.

This Caldo de Camarón is a wholesome, flavorful dish perfect for anyone following a keto or low-carb lifestyle. The combination of shrimp, veggies, and the zesty lime gives this soup a fresh, invigorating taste that’s both satisfying and light. It’s a perfect addition to any low-carb lunch menu, offering a great balance of protein and healthy fats with very few carbs.

Sopa de Pescado a la Mexicana (Mexican Fish Soup)

Sopa de Pescado a la Mexicana is a light yet flavorful Mexican fish soup that is both keto-friendly and low-carb. This recipe is made with fresh white fish, such as tilapia or snapper, and seasoned with aromatic spices like cumin, chili powder, and lime. The broth is made from a combination of fresh vegetables and fish stock, resulting in a healthy and satisfying soup perfect for a quick lunch.

Ingredients:

• 1 lb white fish fillets (tilapia or snapper), cut into chunks
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 tomatoes, diced
• 1 garlic clove, minced
• 4 cups fish stock or water
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic, and sauté until softened, about 5 minutes.
2. Add the diced tomatoes, cumin, and chili powder. Cook for another 2-3 minutes until the tomatoes break down.
3. Pour in the fish stock (or water) and bring to a boil.
4. Once boiling, add the fish fillets. Reduce the heat to a simmer and cook for 10-12 minutes until the fish is cooked through and flakes easily.
5. Season with salt, pepper, and lime juice. Adjust the seasoning to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Pescado a la Mexicana is a simple, yet delicious seafood soup that is ideal for a keto-friendly lunch. The freshness of the fish, combined with the tanginess of lime and the warmth of the spices, makes this dish a flavorful choice. The fish stock adds depth to the broth, creating a light yet hearty soup that is both satisfying and low in carbs. This dish is sure to become a staple for anyone craving healthy Mexican seafood cuisine.

Sopa de Mariscos con Coco (Mexican Coconut Seafood Soup)

Sopa de Mariscos con Coco is a luxurious twist on traditional Mexican seafood soup, blending the richness of coconut milk with fresh seafood. This soup combines shrimp, fish, and other shellfish in a creamy, aromatic broth infused with coconut, tomatoes, and spices. The coconut milk adds a velvety texture, while lime and cilantro brighten the flavor. It’s a keto-friendly and low-carb recipe, making it an ideal lunch choice for those looking for a satisfying, flavorful, and healthy meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets, cut into chunks
• 1/2 lb squid, sliced into rings
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 cup coconut milk
• 3 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for about 5 minutes until softened.
2. Add the chopped tomato, cumin, and paprika, cooking for another 3-4 minutes until the tomatoes begin to break down.
3. Pour in the fish broth and bring to a boil.
4. Once boiling, reduce the heat and add the shrimp, fish, and squid. Simmer for 10-12 minutes until the seafood is cooked through.
5. Stir in the coconut milk and season with salt, pepper, and lime juice.
6. Continue simmering for an additional 5 minutes for the flavors to meld.
7. Garnish with fresh cilantro and serve hot.

This Sopa de Mariscos con Coco offers a deliciously creamy and slightly sweet broth that pairs beautifully with the seafood. The coconut milk gives this soup a richness that’s perfect for anyone craving something indulgent yet healthy. The zesty lime and fresh cilantro bring balance to the dish, making it an ideal keto-friendly option for a light but filling lunch.

Caldo de Pescado con Verduras (Mexican Fish Soup with Vegetables)

Caldo de Pescado con Verduras is a light yet satisfying Mexican fish soup made with fresh fish, assorted vegetables, and aromatic spices. This low-carb, keto-friendly soup is filled with nutrient-rich ingredients such as zucchini, carrots, and bell peppers. It’s a hearty dish that’s light on carbs but rich in flavor, offering a perfect balance of protein, healthy fats, and fresh vegetables—ideal for a wholesome lunch.

Ingredients:

• 1 lb white fish fillets (like snapper or cod), cut into chunks
• 1 medium onion, chopped
• 1 medium zucchini, sliced
• 1 carrot, sliced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the chopped vegetables (zucchini, carrot, and bell pepper), cumin, and chili powder. Cook for another 3-4 minutes, stirring occasionally.
3. Pour in the fish broth and bring to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes, allowing the vegetables to soften.
4. Add the fish fillets and cook for another 10 minutes, until the fish is fully cooked and flakes easily.
5. Season with salt, pepper, and fresh lime juice to taste.
6. Garnish with cilantro before serving.

Caldo de Pescado con Verduras is a flavorful, nutritious dish that’s packed with fresh vegetables and tender fish. The simple yet aromatic broth brings out the natural flavors of the fish and vegetables, making it a perfect, light yet filling keto lunch. The addition of lime and cilantro adds a refreshing touch, making it a well-rounded, satisfying meal.

Sopa de Camarones al Chipotle (Mexican Shrimp Soup with Chipotle)

Sopa de Camarones al Chipotle is a smoky and spicy shrimp soup that brings together the deep flavors of chipotle peppers with the fresh, succulent shrimp. This dish is perfect for those following a keto diet, as it’s low in carbs but high in flavor. The chipotle pepper gives the soup a smoky heat, while the shrimp provide a delicious contrast. With a few simple ingredients, this soup becomes a spicy, comforting lunch option that’s rich in protein and healthy fats.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, chopped
• 4 cups fish broth or water
• 1 medium tomato, chopped
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the chopped chipotle peppers and cumin, stirring for another 2 minutes to release the smoky flavor.
3. Add the chopped tomato and cook for 3-4 minutes until the tomato softens and begins to break down.
4. Pour in the fish broth (or water) and bring to a boil.
5. Reduce the heat and add the shrimp, simmering for 5-7 minutes until the shrimp are cooked through.
6. Season with salt, pepper, and fresh lime juice to taste.
7. Garnish with fresh cilantro before serving.

Sopa de Camarones al Chipotle is a perfect blend of smoky, spicy, and savory flavors. The chipotle peppers provide a deep, smoky heat that complements the sweet shrimp, making this soup both exciting and comforting. It’s a low-carb, keto-friendly lunch that’s perfect for anyone craving a bit of spice and richness in their meal.

Sopa de Mariscos con Chile de Árbol (Mexican Seafood Soup with Tree Chile)

Sopa de Mariscos con Chile de Árbol is a fiery and flavorful Mexican seafood soup made with fresh shellfish and fish, complemented by the bold, smoky heat of árbol chiles. This low-carb and keto-friendly dish brings a spicy twist to traditional seafood soups, making it a great lunch option for those who enjoy a bit of heat. The chiles infuse the broth with a warm kick, while the fresh seafood adds a delicate, sweet contrast.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb fish fillets, cut into chunks
• 1/2 lb squid, sliced
• 2 tree chiles (chile de árbol), chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened.
2. Add the chopped tree chiles and cumin, cooking for another 2-3 minutes to release the flavors of the chiles.
3. Add the diced tomato and cook for an additional 3-4 minutes until softened.
4. Pour in the fish broth (or water) and bring to a boil.
5. Reduce the heat and add the shrimp, fish fillets, and squid. Simmer for 10-12 minutes until the seafood is cooked through.
6. Season with salt, pepper, and lime juice to taste.
7. Garnish with fresh cilantro before serving.

his Sopa de Mariscos con Chile de Árbol is perfect for those who crave a spicy kick in their meals. The chile de árbol adds a distinct smoky heat that elevates the sweetness of the seafood. It’s an excellent low-carb and keto-friendly choice for a satisfying lunch that’s full of bold, exciting flavors.

Sopa de Pescado con Acelga (Mexican Fish Soup with Swiss Chard)

Sopa de Pescado con Acelga is a healthy, low-carb Mexican fish soup made with fresh fish and Swiss chard. The leafy greens add a touch of bitterness and texture, complementing the delicate flavors of the fish. The broth is light but flavorful, with the richness of fish stock and the freshness of cilantro and lime. This keto-friendly soup is perfect for anyone seeking a nutritious, satisfying lunch that’s both light and filling.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into chunks
• 1 bunch Swiss chard, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish stock or water
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cumin and smoked paprika, cooking for another 2 minutes to toast the spices.
3. Pour in the fish stock and bring to a boil.
4. Once boiling, add the fish fillets and Swiss chard. Simmer for 10 minutes, or until the fish is cooked through and the chard is tender.
5. Season with salt, pepper, and lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Pescado con Acelga is a light, healthy, and flavorful soup that’s perfect for a low-carb or keto diet. The Swiss chard adds a unique bitterness that balances the rich flavor of the fish, while the fresh lime and cilantro brighten the entire dish. It’s a satisfying meal that’s not only low in carbs but also full of vitamins and minerals.

caldo de Mariscos con Almejas (Mexican Seafood Soup with Clams)

Caldo de Mariscos con Almejas is a delightful Mexican seafood soup that combines clams with shrimp, fish, and other shellfish in a savory, aromatic broth. The clams add a delicate briny flavor that enhances the seafood broth. This low-carb, keto-friendly soup is filled with fresh flavors from the sea and is a perfect lunch option for seafood lovers. The combination of vegetables and spices brings out the natural sweetness of the shellfish, creating a balanced and satisfying meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets, cut into chunks
• 1/2 lb clams, scrubbed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 1 medium zucchini, sliced
• 4 cups fish stock or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the chopped tomato, cumin, and oregano, and cook for another 3-4 minutes.
3. Pour in the fish stock and bring to a boil.
4. Add the shrimp, fish, clams, and zucchini. Simmer for 10-15 minutes until the seafood is cooked and the clams have opened.
5. Season the soup with salt, pepper, and fresh lime juice.
6. Garnish with cilantro before serving.

Caldo de Mariscos con Almejas is a rich, flavorful seafood soup that highlights the natural sweetness of clams. The combination of shellfish and the zesty broth creates a satisfying dish that is both keto-friendly and low in carbs. This seafood soup is a perfect option for lunch, offering a hearty, nutritious meal that is full of ocean-fresh flavors.

Sopa de Mariscos a la Mexicana (Mexican Seafood Soup)

Sopa de Mariscos a la Mexicana is a traditional Mexican seafood soup made with a variety of fresh shellfish, including shrimp, squid, and fish. The broth is prepared with fresh tomatoes, onion, garlic, and chiles, which give it a bold, smoky flavor. This soup is light, flavorful, and low in carbs, making it a perfect keto-friendly lunch option. The combination of seafood and vegetables in the rich, spicy broth is a true celebration of Mexican cuisine.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced into rings
• 1/2 lb white fish fillets, cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large tomatoes, chopped
• 1 medium zucchini, sliced
• 2 dried guajillo chiles, rehydrated and chopped
• 4 cups fish stock or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes, guajillo chiles, and cumin, stirring for 3-4 minutes until the tomatoes break down and release their juices.
3. Pour in the fish stock and bring to a boil.
4. Add the shrimp, squid, fish fillets, and zucchini. Reduce the heat and let it simmer for 10-12 minutes until the seafood is cooked through.
5. Season the soup with salt, pepper, and fresh lime juice.
6. Garnish with fresh cilantro before serving.

Sopa de Mariscos a la Mexicana is a vibrant and flavorful seafood soup that celebrates the bold, smoky flavors of Mexican cuisine. The combination of seafood, chiles, and vegetables creates a deliciously rich broth that is satisfying without being heavy. This low-carb, keto-friendly soup is perfect for a light but filling lunch, providing a fresh and spicy taste of Mexico.

Sopa de Camarón y Calabaza (Mexican Shrimp and Zucchini Soup)

Sopa de Camarón y Calabaza is a simple yet tasty Mexican shrimp soup featuring tender shrimp and the mild flavor of zucchini. This low-carb and keto-friendly soup is light yet satisfying, perfect for a healthy lunch. The broth, enriched with garlic, onions, and herbs, is both aromatic and refreshing. The zucchini adds a natural sweetness and texture to the soup, making it an ideal option for those looking for a nutritious, flavorful meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 medium zucchini, sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish stock or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the cumin and oregano, cooking for another 2 minutes to enhance the flavors.
3. Pour in the fish stock and bring to a boil.
4. Add the shrimp and zucchini, reducing the heat and simmering for 8-10 minutes until the shrimp is cooked through and the zucchini is tender.
5. Season with salt, pepper, and fresh lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Camarón y Calabaza is a refreshing and light soup that is perfect for anyone following a keto diet. The shrimp brings a savory flavor, while the zucchini adds a subtle sweetness and texture. The fresh lime and cilantro offer a vibrant finish to this low-carb, satisfying dish, making it an excellent lunch option.

Sopa de Pescado con Cilantro y Limón (Mexican Fish Soup with Cilantro and Lime)

Sopa de Pescado con Cilantro y Limón is a refreshing and light Mexican fish soup made with fresh white fish, herbs, and the tangy flavor of lime. This keto-friendly, low-carb soup highlights the natural flavors of the fish, complemented by the aromatic freshness of cilantro and lime. It’s a flavorful, satisfying soup that’s perfect for a healthy lunch, offering a balance of protein, healthy fats, and vibrant Mexican flavors.

Ingredients:

• 1 lb white fish fillets (like tilapia or cod), cut into chunks
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 medium zucchini, sliced
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 5 minutes until softened.
2. Add the cumin and chili powder, cooking for another 2 minutes to release the spices’ flavors.
3. Pour in the fish broth and bring to a boil.
4. Once boiling, add the fish fillets and zucchini. Simmer for 10-12 minutes until the fish is cooked through.
5. Season with salt, pepper, and fresh lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Pescado con Cilantro y Limón is a light, aromatic, and healthy Mexican soup that is full of bright flavors. The cilantro and lime bring a refreshing contrast to the richness of the fish, making it the perfect low-carb, keto-friendly lunch. It’s a nutritious, satisfying dish that’s both light and packed with vibrant flavors.

Sopa de Mariscos con Tomates Verdes (Mexican Seafood Soup with Tomatillos)

Sopa de Mariscos con Tomates Verdes is a vibrant Mexican seafood soup made with fresh shrimp, fish, and squid, cooked in a flavorful broth with tangy tomatillos, giving it a slightly tart kick. The soup combines the earthy flavor of tomatillos with the fresh, succulent seafood for a dish that’s both rich and refreshing. This keto-friendly, low-carb option is perfect for a light yet satisfying lunch, bursting with the flavors of the sea and fresh vegetables.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced
• 1/2 lb white fish fillets, cut into chunks
• 3 tomatillos, husked and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for about 5 minutes until softened.
2. Add the chopped tomatillos, cumin, and smoked paprika, cooking for another 3-4 minutes.
3. Pour in the fish broth and bring to a boil.
4. Once boiling, add the shrimp, squid, and fish fillets. Reduce the heat and simmer for 10-12 minutes until the seafood is cooked through.
5. Season the soup with salt, pepper, and fresh lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Mariscos con Tomates Verdes is a tangy and flavorful seafood soup that uses the natural tartness of tomatillos to create a vibrant broth. The combination of fresh seafood and bright flavors makes this a satisfying, light meal that’s perfect for a

Sopa de Camarón con Espinacas (Mexican Shrimp Soup with Spinach)

Sopa de Camarón con Espinacas is a nutritious Mexican shrimp soup featuring tender shrimp and fresh spinach. This low-carb, keto-friendly dish is full of vibrant flavors from garlic, onion, and the slight earthiness of spinach. The shrimp add a rich, sweet flavor to the light broth, while the spinach adds essential vitamins and a pleasant texture. It’s a healthy and satisfying option for a light lunch, perfect for anyone looking for a protein-packed, low-carb meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 4 cups fresh spinach, roughly chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish stock or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cumin and thyme, cooking for another 1-2 minutes to release their flavors.
3. Pour in the fish stock and bring to a boil.
4. Once boiling, add the shrimp and cook for 5-7 minutes until they turn pink.
5. Add the spinach and cook for an additional 3-4 minutes until it wilts.
6. Season with salt, pepper, and lime juice to taste.
7. Garnish with fresh cilantro before serving.

Sopa de Camarón con Espinacas is a healthy and flavorful shrimp soup, ideal for those following a keto or low-carb diet. The shrimp provide a satisfying protein source, while the spinach offers a nutritious, leafy addition. The light, aromatic broth, accented with lime and cilantro, makes this a perfect lunch that is as delicious as it is wholesome.

Sopa de Pescado con Calabacitas (Mexican Fish Soup with Squash)

Sopa de Pescado con Calabacitas is a light and flavorful Mexican fish soup that combines white fish with calabacitas (Mexican zucchini). The delicate fish and tender squash meld together in a light broth, making it a refreshing and healthy option for lunch. This keto-friendly, low-carb soup is filled with aromatic flavors from garlic, onion, and herbs, providing a wholesome meal with minimal carbs.

Ingredients:

• 1 lb white fish fillets (like tilapia or cod), cut into chunks
• 2 medium calabacitas (zucchini), sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cumin and chili powder, stirring for another 1-2 minutes.
3. Pour in the fish broth and bring to a boil.
4. Once boiling, add the fish fillets and calabacitas. Simmer for 8-10 minutes until the fish is cooked through and the zucchini is tender.
5. Season with salt, pepper, and lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Pescado con Calabacitas is a light yet satisfying Mexican fish soup, perfect for a low-carb, keto-friendly lunch. The fresh fish pairs beautifully with the soft, mild zucchini, while the broth is flavorful and aromatic. This dish provides a nutritious and delicious way to enjoy a wholesome meal without compromising on flavor.

Caldo de Mariscos con Aguacate (Mexican Seafood Soup with Avocado)

Caldo de Mariscos con Aguacate is a refreshing and creamy seafood soup with the rich addition of avocado. The combination of shrimp, fish, and shellfish in a savory broth is complemented by the smooth, buttery texture of fresh avocado. This keto-friendly soup is both satisfying and nutritious, offering a low-carb meal that feels indulgent yet light. It’s a perfect lunch that blends the fresh flavors of the sea with the richness of avocado.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets, cut into chunks
• 1/2 lb squid, cleaned and sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 ripe avocado, peeled and diced
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomato and cumin, cooking for another 3-4 minutes.
3. Pour in the fish broth and bring to a boil.
4. Add the shrimp, fish, and squid, and simmer for 10-12 minutes until the seafood is cooked through.
5. Season with salt, pepper, and lime juice to taste.
6. Stir in the diced avocado and cook for another 2 minutes.
7. Garnish with fresh cilantro before serving.

aldo de Mariscos con Aguacate is a creamy, satisfying seafood soup that brings together fresh seafood and rich avocado for a truly indulgent yet keto-friendly lunch. The creamy avocado adds a smooth texture to the broth, balancing the natural brininess of the seafood. It’s a perfect option for anyone seeking a light, filling, and nutrient-rich meal.

Sopa de Mariscos con Chipotle (Mexican Seafood Soup with Chipotle)

Sopa de Mariscos con Chipotle is a smoky and spicy seafood soup that brings the deep, earthy heat of chipotle chiles to the forefront. This low-carb, keto-friendly soup features a mix of shrimp, fish, and squid in a flavorful broth enriched with the smoky heat of chipotle. The addition of vegetables like zucchini and tomatoes creates a balanced, flavorful dish that’s perfect for lunch, providing bold flavors and a satisfying, low-carb experience.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb squid, cleaned and sliced
• 1/2 lb white fish fillets, cut into chunks
• 2 chipotle chiles in adobo sauce, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large tomato, chopped
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped chipotle chiles, cumin, and tomato, cooking for another 3-4 minutes.
3. Pour in the fish broth and bring to a boil.
4. Add the shrimp, squid, and fish fillets, reducing the heat and simmering for 10-12 minutes until the seafood is cooked through.
5. Season with salt, pepper, and lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Mariscos con Chipotle is a smoky, spicy seafood soup that’s perfect for those who love bold flavors. The chipotle adds a smoky heat that perfectly complements the natural sweetness of the seafood, creating a rich and satisfying dish. It’s a keto-friendly, low-carb lunch option that’s full of flavor and spice, making it a delightful choice for any meal.

Sopa de Pescado con Poblano (Mexican Fish Soup with Poblano Pepper)

Sopa de Pescado con Poblano is a flavorful Mexican fish soup made with roasted poblano peppers, which add a mild, smoky heat to the dish. This soup features fresh fish fillets cooked in a rich, aromatic broth with onions, garlic, and cilantro. The poblanos give the soup a unique depth of flavor, creating a satisfying, low-carb, keto-friendly meal. It’s the perfect choice for a hearty yet light lunch, bursting with fresh flavors.

Ingredients:

• 1 lb white fish fillets (like cod or tilapia), cut into chunks
• 2 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the roasted poblano peppers and cumin, cooking for another 2-3 minutes.
3. Pour in the fish broth and bring to a boil.
4. Once boiling, add the fish fillets and simmer for 10-12 minutes until the fish is cooked through.
5. Season with salt, pepper, and lime juice to taste.
6. Garnish with fresh cilantro before serving.

Sopa de Pescado con Poblano is a flavorful, light soup that blends the earthy smokiness of poblano peppers with the delicate taste of fresh fish. The poblano’s mild heat adds a unique depth to the dish, making it a delightful keto-friendly, low-carb lunch. It’s an ideal soup for those who enjoy rich flavors with a lighter touch.

Caldo de Mariscos con Limón y Jengibre (Mexican Seafood Soup with Lemon and Ginger)

Caldo de Mariscos con Limón y Jengibre is a refreshing seafood soup with a zesty kick from fresh lemon and ginger. The bright citrusy flavors combined with the spicy warmth of ginger make for an invigorating and healthy low-carb, keto-friendly dish. This soup is filled with shrimp, fish, and shellfish in a light yet flavorful broth, offering a nutritious and satisfying meal for lunch.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets, cut into chunks
• 1/2 lb mussels, cleaned
• 1 small piece fresh ginger, peeled and thinly sliced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups fish broth or water
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• 1 tbsp fresh lime juice
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the sliced ginger and cumin, cooking for 2 minutes to release the flavors.
3. Pour in the fish broth and bring to a boil.
4. Once boiling, add the shrimp, fish, and mussels, and simmer for 10-12 minutes until the seafood is cooked through and the mussels have opened.
5. Season with salt, pepper, and lime juice to taste.
6. Garnish with fresh cilantro before serving.

Caldo de Mariscos con Limón y Jengibre is a vibrant, zesty seafood soup that combines the freshness of lemon with the spicy warmth of ginger. This low-carb, keto-friendly soup is both light and satisfying, making it an excellent choice for a nutritious lunch. The combination of citrus and ginger elevates the natural flavors of the seafood, creating a refreshing and delicious meal.

Note: More recipes are coming soon