Best 2 Seafood Torta Recipes

**Seafood Torta: A Culinary Symphony of Flavors and Textures**

Indulge in a culinary masterpiece that harmonizes the bounty of the sea with the comforting embrace of a traditional torta. This delectable dish, originating from the vibrant coastal regions of Mexico, offers a symphony of flavors and textures that will tantalize your taste buds.

The heart of the seafood torta lies in the exquisite filling, a harmonious blend of succulent shrimp, tender fish, and plump crab meat. Each bite reveals a burst of oceanic goodness, enhanced by a medley of aromatic spices and zesty citrus. The carefully crafted sauce, a rich fusion of tomatoes, chipotle peppers, and a hint of cream, envelops the seafood in a velvety embrace, adding depth and complexity to every morsel.

Nestled within a soft and fluffy bolillo roll, the seafood torta reaches its zenith. The marriage of crispy edges and a tender, airy crumb provides the perfect vessel for the succulent filling. A generous sprinkling of queso fresco, with its tangy and slightly salty notes, adds an extra layer of flavor and texture, completing this culinary masterpiece.

Whether you're a seasoned seafood aficionado or seeking a new culinary adventure, the seafood torta awaits your exploration. With its enticing aroma, vibrant colors, and explosion of flavors, this dish promises an unforgettable gastronomic experience.

Let's cook with our recipes!

TORTA DE MARISCOS: SEAFOOD TORTA

Torta de Mariscos: Seafood Torta image

Provided by Food Network

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 small white onion, unpeeled, plus 1 medium-sized white onion
2 garlic cloves, unpeeled
5 bay leaves
1 1/2 to 2 teaspoons salt
1 pound shrimp (any preferred size), in shell
1/2 pound cleaned squid, bodies only, cut into 1/4-inch dice to make about 1 cup
1 pound lump crabmeat, picked over to remove bits of shell and cartilage
2 large or 4 -to 5 medium-sized ripe tomatoes (about 1 pound), peeled and seeded
2 jalapeno chiles, seeded
1/2 small bunch Italian parsley, leaves chopped
1/2 bunch cilantro
1/2 small bunch mint, leaves only
1/2 small bunch Mediterranean oregano, leaves only
1/4 cup finely crushed soda cracker crumbs or best-quality fine-dry breadcrumbs from good French or Italian bread (no substitutes)
4 eggs, separated
1 tablespoon olive oil

Steps:

Place the unpeeled small onion and garlic, bay leaves, and about 1 teaspoon of the salt in a large saucepan or medium-sized stockpot with 2 quarts of water. Bring to a boil over high heat; reduce the heat to maintain a low rolling boil and cook for 5 minutes.
Add the shrimp and cook another 2 to 3 minutes (depending on their size), skimming off any froth that rises to the top. Quickly lift out the shrimp with a mesh skimmer or slotted spoon, letting them drain well. Place in a bowl and set aside to cool. Remove the onion and garlic from the simmering stock; discard. Add the squid and cook for 3 minutes. Lift out with a skimmer, letting them drain well, and set aside.
Reserve the stock for another purpose (it will make a delicious fish soup).
Peel and de-vein the cooked shrimp; chop fine and place in a large mixing bowl with the squid and crabmeat. Finely chop the peeled medium onion, tomatoes, jalapenos, and fresh herbs, and add to the bowl of seafood. Toss to distribute the ingredients evenly. Sprinkle the cracker crumbs and another 1/2 to 1 teaspoon salt over the mixture and toss very thoroughly. In a medium-sized mixing bowl, beat the egg whites until they form glossy, not-quite-stiff peaks. Add the egg yolks, 1 at a time, beating well after each addition to incorporate thoroughly. With a rubber spatula, gently fold the beaten eggs into the seafood mixture.
In a heavy-bottomed, medium-sized (about 10-inch) omelet pan or well-seasoned skillet with rounded sides, heat the oil over medium-high heat until fragrant but not quite rippling. Reduce the heat to low. Pour or spoon the seafood mixture into the pan, smoothing it firmly with a spatula to spread it evenly without air pockets on the bottom. Cook, uncovered, for 8 minutes. Flip the cake by sliding it back into the pan. If necessary, loosen with a spatula. Cook for another 3 minutes, until golden, on the underside. Transfer to a platter or large plate and serve hot, cut into wedges.

SEAFOOD TORTA

Seafood Torta image

Provided by Food Network

Yield 1 Torta

Number Of Ingredients 10

Ingredients

1/2 cup shredded green or red cabbage
1/4 cucumber, thinly sliced
2 radishes, thinly sliced
1/4 jalapeno chili, finely chopped
2 tablespoons white wine vinegar
Pinch of sugar
1 Bolillo
1 tablespoon mayonnaise
1/4 pound chopped cooked seafood (shrimp, lobster, crab or salmon)
1/4 avocado, thinly sliced and 1 lime wedge

Steps:

Combine cabbage, cucumber, radishes, jalapeno, vinegar and sugar. Toss gently. Set aside 30 minutes. Drain. Split Bolillo lengthwise. Spread with mayonnaise. Arrange cabbage mixture on bottom of Bolillo. Arrange seafood over. Top with avocado. Squeeze lime juice over. Press Bolillo together and serve.

Tips:

Use fresh seafood. The fresher the seafood, the better the torta will taste. If you can't find fresh seafood, you can use frozen seafood that has been thawed and drained.
Don't overcook the seafood. Seafood cooks quickly, so it's important to not overcook it. Otherwise, it will become tough and chewy.
Use a good quality mayonnaise. The mayonnaise is one of the key ingredients in the torta, so it's important to use a good quality mayonnaise that you enjoy the taste of.
Add your favorite vegetables. You can add any vegetables you like to the torta. Some popular choices include tomatoes, onions, lettuce, and avocado.
Serve the torta immediately. The torta is best served immediately after it is made. This will help to prevent the bread from getting soggy.

Conclusion:

The seafood torta is a delicious and easy-to-make dish that is perfect for any occasion. With its flaky crust, creamy filling, and flavorful seafood, the torta is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give the seafood torta a try. You won't be disappointed!