Locos Mayo - Easy Mayonnaise & Garlic Recipe

Ever wondered about the secret to incredible seafood dishes that truly pop? It often comes down to the sauce! Today, we're diving into a beloved Chilean classic that perfectly combines the tender richness of abalone with a vibrant, zesty green chile-mayonnaise and garlic sauce: Locos con Mayonesa. This isn't just any dish; it's a celebration of fresh flavors and a testament to how simple ingredients can create something truly unforgettable.
If you’re looking for recipes with mayonnaise that go beyond the ordinary, or craving a unique mayo and garlic combination, you've come to the right place. Locos con Mayonesa features tender slices of Chilean abalone (locos), served chilled or at room temperature over crisp lettuce, generously topped with a bright, herbaceous green chile–garlic mayo, and accompanied by simple, satisfying sides. It’s a dish that’s easy to love, perfect for impressing guests, or simply treating yourself to a taste of Chile right in your own kitchen. Let's get cooking!

Ingredients

• For the Locos & Plate:
• 1.5 - 2 pounds (approx. 6-8 pieces) pre-tenderized locos (Chilean abalone), fresh or frozen, or 2-3 cans (5 oz each) canned abalone
• 1 head crisp lettuce (iceberg or romaine), rinsed and dried
• 2 medium tomatoes, cut into wedges
• 3-4 medium potatoes (Yukon Gold or similar), boiled until tender, cooled, and sliced/chunked
• 1-2 lemons, cut into wedges, for serving
• Salt and freshly ground black pepper, to taste
• Optional: Fresh chopped cilantro or parsley, for garnish
• For the Green Chile–Garlic Mayo:
• 1 cup good quality mayonnaise (store-bought or homemade)
• 1/4 cup fresh cilantro leaves, packed
• 1/4 cup fresh parsley leaves, packed
• 1-2 small green chiles (like jalapeño or ají verde), seeds removed for milder heat, or kept for more spice
• 2-3 cloves garlic, peeled
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1 teaspoon capers or finely chopped dill pickles (for briny tang)
• Salt and freshly ground black pepper, to taste
• Optional: A few sprigs of chives for extra herby flavor

Directions

1. Prep and Cook the Locos (or Abalone)
2. For Pre-Tenderized Locos: If you have fresh or frozen pre-tenderized locos, place them in a large pot and cover with water. Add a pinch of salt. Bring to a gentle simmer (do not hard boil). Cook for approximately 45-50 minutes, or until the locos are fork-tender and no longer rubbery. You should be able to slice them cleanly without resistance. Once cooked, remove any small "nail" or hard bit if present.
3. For Canned Abalone: If using canned abalone, simply drain it. It's already cooked and tender, so no long boiling is needed. You can gently warm it in a little cooking liquid for a few minutes if preferred, but it's often served chilled.
4. Cooling: For both methods, once cooked, remove the locos from the hot water and let them cool completely. You can even chill them in the refrigerator for easier slicing.
5. Make the Green Chile–Garlic Mayo
6. Blend the Base: In a blender or food processor, combine the fresh cilantro, parsley, green chile (with seeds removed for milder heat, or kept for spicier), garlic cloves, lemon juice, olive oil, and capers (or pickles).
7. Process: Blend until you have a smooth, vibrant green paste. If it's too thick to blend, add a tiny splash of cold water or a bit more lemon juice.
8. Combine with Mayo: Transfer the green paste to a medium bowl. Add the mayonnaise and fold it in gently until thoroughly combined and evenly green.
9. Adjust Seasoning: Taste the mayo and adjust the seasoning. Add more salt, lemon juice, or even a bit more mayonnaise if it's too salty or spicy. If it's too thick, a tiny splash of cold water or extra lemon juice, whisked in slowly, can help.
10. Chill: Cover and refrigerate the green chile–garlic mayo until ready to serve to allow the flavors to meld. This sauce is also fantastic as a dip for shrimp, fish, or fresh vegetables!
11. Prep the Garnishes & Sides
12. Potatoes: If you haven't already, boil your potatoes until they are just tender when pierced with a fork. Drain, cool slightly, and then slice or chunk them into bite-sized pieces.
13. Vegetables: Rinse and thoroughly dry the lettuce leaves. Cut the tomatoes into neat wedges.
14. Lemons: Cut the lemons into generous wedges for serving.
15. Keep Chilled: Keep all prepared garnishes and sides chilled until you're ready to assemble the dish.
16. Slice and Plate the Locos Mayo
17. Slice Locos: Once the locos are cool, use a sharp knife to slice them into neat medallions, about 1/4 to 1/2 inch thick.
18. Arrange Lettuce: On a large serving platter or individual shallow plates, create a bed of crisp lettuce leaves.
19. Add Locos: Arrange the sliced locos artfully on top of the lettuce.
20. Place Sides: Scatter the sliced potatoes and tomato wedges around the locos.
21. Spoon Mayo: Generously spoon or pipe dollops of the vibrant green chile–garlic mayo over the locos. You can also provide a small bowl of extra mayo on the side for those who want more.
22. Garnish: Finish the dish with fresh lemon wedges and a sprinkle of chopped cilantro or parsley for a final flourish. Serve immediately and enjoy!