Best 2 Torta De Mariscos Seafood Torta Recipes

Embark on a culinary journey to the vibrant shores of Mexico with Torta de Mariscos, a tantalizing seafood torta bursting with an array of flavors. This delectable sandwich is a symphony of textures and tastes, encased within a soft and fluffy bolillo roll. Dive into the depths of the sea with succulent shrimp, tender fish, and savory crab, all harmoniously united in a rich and flavorful sauce. Complementing the seafood extravaganza are crisp and refreshing vegetables, adding a delightful crunch and vibrancy. Torta de Mariscos is an ode to the bounty of the ocean, a dish that captures the essence of coastal living and is sure to leave you craving for more.

This article presents a collection of three distinct recipes, each offering a unique twist on the classic Torta de Mariscos. The first recipe, Torta de Mariscos Poblana, infuses the torta with the bold and smoky flavors of Puebla, Mexico. Roasted poblano peppers and a zesty chipotle sauce add a layer of complexity and heat, creating a tantalizing dance on your palate.

The second recipe, Torta de Mariscos Sinaloa, transports you to the vibrant state of Sinaloa, known for its fresh seafood and vibrant cuisine. This version features a flavorful marinade made with guajillo and chipotle peppers, infusing the seafood with a smoky and slightly spicy kick. Topped with a creamy avocado salsa, this torta is a harmonious blend of flavors and textures.

Finally, the third recipe, Torta de Mariscos Veracruzana, pays homage to the coastal state of Veracruz, renowned for its rich seafood traditions. A zesty Veracruz sauce, made with tomatoes, onions, and capers, adds a tangy and slightly briny flavor to the torta. Finished with a sprinkle of queso fresco, this recipe embodies the vibrant spirit of Veracruz's cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

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.

TORTA DE CALABACITAS

Torta de Calabacitas image

Provided by Food Network

Categories dessert

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

6 tablespoons vegetable oil
1 1/2 medium onions, thinly sliced
8 poblano chiles, roasted, peeled (see Note), and cut into 1/2 x I 1/2-inch strips
2 pounds plum tomatoes, peeled, seeded, and coarsely chopped
I teaspoon salt
1 1/2 pounds small zucchini, cut into 1/8-inch slices
Salt and freshly ground black pepper
2 tablespoon dry bread crumbs
3 large eggs, separated
6 ounces thinly sliced feta cheese, crumbled
3 tablespoons unsalted butter, at room temperature

Steps:

In a heavy skillet, heat the oil over medium-low heat. Saute the onions for 5 to 6 minutes, or until softened. Add the chiles, tomatoes, and salt to the pan and increase the heat to medium-high. Continue cooking for about 10 minutes, stirring frequently, until most of the liquid has evaporated. Set aside and allow to cool completely. In a large covered vegetable steamer, steam the zucchini for 5 to 6 minutes, or until tender but. not mushy. Season to taste, then remove the steamer from the pan and let them cool completely. Preheat the oven to 350 degrees and thoroughly butter a medium oven-proof casserole or souffle dish. Coat the inside of the dish with the bread crumbs. In a large mixing bowl, whip the egg whites with 1/4 teaspoon salt to stiff peaks, then add the egg yolks, beating them in well. The mixture will be frothy but stiff. Distribute a layer of zucchini slices in overlapping circles on the bottom of the casserole. Pour half of the sauce over the top in an even layer, then distribute 1/3 of the cheese over it. Cover the cheese with 1/3 of the beaten egg mixture, then dot with 1 tablespoon of the butter cut into tiny pieces. Repeat the layering in the same order and finish with a layer of zucchini topped with the last 1/3 of the beaten egg, butter, and cheese. Cook the torte on the top shelf of the oven until the eggs are set and the cheese has melted, about 25 to 30 minutes. Remove from the oven, let rest for 5 minutes, and serve.

Tips:

To save time, use pre-cooked shrimp and crab meat.
If you're using fresh seafood, be sure to clean and devein the shrimp and crab before cooking.
To make the torta more flavorful, use a variety of seafood, such as shrimp, crab, fish, and mussels.
Be sure to season the seafood well with salt, pepper, and other spices.
Don't overcook the seafood, or it will become tough and rubbery.
Serve the torta with your favorite dipping sauce, such as salsa, guacamole, or sour cream.

Conclusion:

Torta de Mariscos is a delicious and easy-to-make Mexican dish that is perfect for any occasion. With its flavorful combination of seafood, vegetables, and cheese, this 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 Torta de Mariscos a try. You won't be disappointed!