Concholepas concholepas is a large predatory marine gastropod mollusk commonly known as the Chilean abalone, loco, or pata de burro. Despite its common name, it is not a true abalone but belongs to the family Muricidae. The name Concholepas derives from Latin and Greek: concha meaning “shell” and lepas meaning “limpet” or “barnacle”. The common name “loco” comes from its native name in Mapudungun. The species is native to the southeastern Pacific Ocean, ranging along the rocky intertidal and subtidal zones of the South American coast, particularly from northern Peru through Chile.

Archaeological evidence shows that Concholepas concholepas has been harvested for thousands of years by Indigenous coastal peoples, where it served as an important source of animal protein. In the modern era, it has become one of Chile’s most economically and culturally significant seafood species, traditionally harvested by artisanal fishers and now subject to strict fisheries management due to historical overexploitation. Today it is most commonly consumed cooked, sliced, or pounded and prepared in dishes resembling abalone preparations, such as ceviche-like salads, stews, or pan-seared medallions. Nutritionally, loco meat is high in protein and low in fat, making it a valued lean seafood.