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Mexican crab salad with cilantro lime vinaigrette: Cangrejocon con vinaigreta de cilantro y limon Karen Hursh Graber

Mexican crab salad The bright, fresh taste of the tomatoes and cucumbers make Mexican crab salad with cilantro lime vinaigrette a refreshing spring salad. Serve it on lettuce, accompanied by fresh l... read more

Veracruz style seafood cocktail: Vuelve a la vida Karen Hursh Graber

This tasty, bracing concoction, one of the signature dishes of Veracruz, is served all over the country. One of the classic Mexican hangover cures, vuelve a la vida seafood cocktail brings back memorie... read more

Fresh Mexican salsa and dried shrimp appetizer: Pico de gallo con camaron seco Karen Hursh Graber

A lively accompaniment to margaritas or cold beer, this fresh Mexican salsa and dried shrimp appetizer needs to be made as close as possible to serving time. read more

Mexican scrambled eggs with dried shrimp: Huevos revueltos con camarones secos Karen Hursh Graber

I went through several versions of Mexican scrambled eggs with dried shrimp, a common dish in Oaxaca's Isthmus region, to find my favorite. In the Isthmus, it is made with camarones oreados, or partial... read more

Mexican dried shrimp soup: Caldo de camaron seco Karen Hursh Graber

Dried shrimp soup is a Mexican cantina classic that has fueled many a "next round." Friday afternoons are an especially good time to find this beloved soup at your friendly neighborhood watering hole. ... read more

Oaxaca white beans with dried shrimp: Frijoles blancos con camaron seco Karen Hursh Graber

This recipe for white beans with dried shrimp from the southern Pacific coast of Oaxaca is adapted from Susana Trilling's wonderful regional cookbook, Seasons of My Heart. Use other beans, such as fava... read more

Trout in Mexican macadamia sauce: Trucha en macadamia Karen Hursh Graber

macadamia nuts
The taste of fresh trout is a good foil for the richness of this Mexican macadamia sauce. The recipe uses macadamias as both a sauce ingredient and a garnish. read more

Mexican jalapeños stuffed with cream cheese and smoked fish: Jalapeños rellenos con queso crema y pescado ahumado Karen Hursh Graber

Mexican jalapeños stuffed with cream cheese and smoked fish are a wonderful botana adapted from Susana Trilling's Oaxaca cookbook, Seasons of My Heart. Just be sure to use the pickled jalapeños and n... read more

Batter fried shrimp: Camarones rebozados Karen Hursh Graber

Pieces of firm-fleshed fish can be prepared this way, too, perfect for fish tacos. Batter fried shrimp (camarones rebozados) is much lighter and fluffier than breaded fried shrimp (camarones empanizado... read more

Mexican shrimp cocktail: Coctel de camaron Karen Hursh Graber

The secret to the sweetness of Mexican shrimp cocktails, which can become addictive, is the unlikely addition of orange soda. I didn't believe it until I tried making the sauce myself. Bufalo and Valen... read more

Coconut shrimp: Camarones al coco Karen Hursh Graber

One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by... read more

Baked coconut shrimp with mango sauce: Camarones con coco y mango al horno Karen Hursh Graber

This is a tasty, low fat way of making coconut shrimp. Mango puree is used instead of batter, and baking instead of frying. Mango puree can be made in a blender with fresh mangoes or found in the froze... read more

Fish quesadillas: Pescadillas Karen Hursh Graber

These could probably be called empanadas, except that the dough is thinner, and if cheese-stuffed masa is called quesadillas, there is some logic to calling fish-stuffed masa pescadillas. Nomenclature ... read more

Grilled tuna steak in ginger chile marinade: Atun con marinada de chile y jengibre Karen Hursh Graber

This marinade is great for thick pieces of fish or fish kebobs destined for the grill. For a far superior flavor, try to use wood charcoal instead of "briquettes." Ingredients 4 8-ounce tuna s... read more

Shrimp with macadamia cilantro pesto: Camarones con pesto de macadamia y cilantro Karen Hursh Graber

This is meant to be tossed with pasta, but the pesto can be served over grilled or roasted fish, or rolled inside chicken cutlets. Macadamia and cilantro have an affinity for one another, although this... read more

Mexican chilled shrimp soup: Sopa fria de camaron Karen Hursh Graber

Homemade shrimp stock is ideal, but an acceptable substitute is shrimp bouillon, sold in Mexico as caldo de camarón, made by Knorr. For those living outside Mexico, it is available to order on the Int... read more

Shrimp sandwiches in chipotle cream sauce: Tortas ahogadas de camaron Daniel Wheeler

Mexico boasts two long seacoasts teeming with a vast variety of fresh seafood. We have some of the best culinary traditions and recipes to show off the ingredients and techniques that evolved from the years of fusion between European and native cultures. I'd like to share an adaption of one of Guadalajara's most traditional dishes — the torta ahogada or "drowned sandwich." read more

Shrimp in damiana and tequila sauce: Camarones al damiana y tequila Karen Hursh Graber

Damiana is a small, yellow flowered shrub that grows wild in Baja. The leaves and stems are picked fresh when the plant is flowering, and dried to make liqueur. It is used frequently with tequila, and ... read more

Crab cakes with chipotle sauce: Tortitas de jaiba en salsa de chipotle Karen Hursh Graber

Make small crab cakes for appetizers or larger ones for lunch or dinner. They can be assembled ahead of time and refrigerated, covered, for up to 4 hours, then fried before serving. The chipotle sauce ... read more

Shrimp and nopal tacos: Tacos de camaron y nopalitos Karen Hursh Graber

The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve ... read more

Grilled Tamarind Shrimp: Camarones al Tamarindo a la Parilla Karen Hursh Graber

Fish and seafood get a wonderful flavor boost from tamarind. The addition of chipotle chiles and honey make this a good marinade for chicken and pork, too. When using wooden skewers to grill food, reme... read more

Seafood frittata: Torta de mariscos Karen Hursh Graber

This dish takes advantage of Veracruz' abundant variety of seafood. It is quite adaptable, in that just about any other kind of seafood or fish can be added, including squid, shelled oysters, clams or ... read more

Barra Vieja Style Shrimp: Camarones Estilo Barra Vieja Karen Hursh Graber

This is quick, easy, delicious, and best accompanied by plain white rice. Although the original recipe calls for lard, I much prefer olive or vegetable oil. Ingredients: 2 pounds medium size... read more

Spicy seafood soup: Chilpachole Karen Hursh Graber

Chilpachole is a specialty of Veracruz, but it is found all over Mexico, especially in Mexico City, where food of every region comes together. It can be made with either shrimp or crabmeat, and the var... read more

Baked Stuffed Oysters: Ostiones Al Horno Karen Hursh Graber

This is an adaptation of a recipe we learned while camping on the beach here in Mexico. Originally, it was prepared by wrapping the stuffed shells individually in foil and placing them on a grill over ... read more
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