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Veracruz-Style Fried Masa Cups with Pickled Seafood

Name: Veracruz-Style Fried Masa Cups with Pickled Seafood
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 tbsp Olive Oil; 4 Avocado; 2 Green onion; 4 Serrano Chile; 1 cup Cilantro; 2 kg Puff pastry; 8 Jitomate; 4 Tajín Classic Chile & Lime 400g; 1 cup Mayonnaise; 2 tbsp Dijon mustard; 1 tsp Black Pepper; 1.5 kg Octopus; 2 tsp Salt

4.0(1 rating)

55 min (30 prep + 25 cook) Medium 16 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: Mar 26, 2026 · Updated: Jun 22, 2026

Crispy fried masa cups filled with pickled shrimp and crab, avocado and jalapeño.

About this recipe

Small fried maize dough cups filled with pickled seafood, avocado and jalapeño chile. Veracruz's quintessential seaside snack - crispy, tangy and bursting with port-city flavor.

History & Origin

Volovanes veracruzanos are distant cousins of the French vol-au-vent, but have their own completely Mexican identity. They are masa cups fried until crispy and filled with fresh port seafood. At Veracruz's Mercado Hidalgo and the malecon street stalls, volovanes are a classic of the morning breakfast. The filling varies with the season and budget: from crab and shrimp to oysters and octopus. What never changes is the crispy texture of the masa and the tangy note of the pickling liquor.

Estimated cost

$101.11

Total cost

$6.32

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

250

Calories

Protein

20g

Carbohydrates

15g

Fat

Fiber

400mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the masa with salt and a little water if too dry. Divide into golf ball-sized portions (about 40 g each).
2
Using your hands, shape each ball into a small cup, pinching the edges upwards to create walls about 5 mm thick.
3
Deep-fry the masa cups in hot oil (180°C/350°F), 3–4 at a time, opening-side down first for 2 minutes, then right-side up for 2 minutes. They should be golden and crispy. Drain on kitchen paper.
4
For the filling: combine the cooked shrimp, picked crab meat, pickled jalapeño, red onion, cilantro and vinegar. Season with salt.
5
Fill each cup with the seafood mixture. Top with a piece of avocado and a slice of jalapeño.
6
Serve immediately. The cups must be eaten fresh to keep their crispy texture.

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.