Best 2 Seafood Torta Recipes

Seafood tortas are a delicious and versatile dish that can be enjoyed by people of all ages. They are a great way to use up leftover seafood, and they can also be a healthy and affordable meal. Seafood tortas can be made with a variety of different ingredients, including shrimp, crab, fish, and squid. They are typically served with a dipping sauce, such as tartar sauce or cocktail sauce. Seafood tortas can be made in a variety of ways, but they are typically made by combining seafood, vegetables, and spices in a tortilla wrap. The wrap is then fried or baked until it is golden brown and crispy. Seafood tortas can be served as an appetizer, main course, or snack. They are a popular dish at parties and potlucks, and they are also a great way to enjoy a seafood meal at home.

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. This will give your torta the best flavor and texture.
Don't overcook the seafood. Seafood is delicate and can easily become tough and rubbery if it is overcooked.
Use a variety of vegetables. This will add flavor, color, and nutrients to your torta.
Don't be afraid to experiment with different flavor combinations. There are many different ways to make a seafood torta, so get creative and find a combination that you love.
Serve the torta warm. This will help the flavors to meld together and create a delicious dish.

Conclusion:

Seafood torta is a delicious and versatile dish that can be enjoyed by people of all ages. It is a great way to use up leftover seafood, and it is also a perfect meal for a special occasion. With a little planning and effort, you can make a seafood torta that will impress your friends and family.