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Cuisine  >  Recipes with ingredient “seafood”
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Showing 26—35 of 35 results

Veracruz-style picaditas with black beans and salsa: Picaditas veracruzanas Karen Hursh Graber

Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has ... read more

Ensalada de Aguacate, Papaya y Camarón Lorraine Russo

Para 4 personas Ingredientes: 4 aguacates medianos cortados en cuadritos 1/4 papaya mediano cortado en cubitos 1 libra de camarón pelado y lavado 1 chile morrón (pimentón) cor... read more

Ceviche De Camarón Karen Hursh Graber

Ingredients 2 pounds of shrimp 1 white onion 2 or 3 seeded jalapeno peppers 2 peeled and seeded tomatoes 1 large ripe avocado How to Prepare Mince and mix all ingredients... read more

Shrimp, Avocado & Papaya Salad Lorraine Russo

(Serves 4) Ingedientes: 4 ripe avocados cubed 1/4 med. sized ripe papaya cubed 1 lb. shelled, deveined & cooked small shrimp 1 large red bell pepper thinly sliced julienne style ... read more

Shrimp and jicama salad: Ensalada de camarones con jicama Karen Hursh Graber

This dish is typical of the Pacific coast region of México. It can be served alone as an appetizer or as a light luncheon dish with a cream soup and French bread or bolillos. Ingredients: 1 ... read more

Shrimp A La Diabla: Camarones a la Diabla Ana María Flores Sánchez

Serves 6 - 8 Ingredients: 1 1/2 kilos of shrimp, cleaned and deveined 1/2 onion thinly sliced lengthwise 4 cloves of garlic, minced 3 Tbsp. oil 3 Tbsp. butter 1 Tbsp.... read more

Papantla style shrimp: Camarones xanath Karen Hursh Graber

Shellfish such as river shrimp and crawfish are found in abundance in the many rivers that run through the vanilla growing region of eastern Mexico. Called xanath in the Totonac language, shrimp are pa... read more

Baja stuffed clams: Almejas brujas Karen Hursh Graber

Many varieties of clams are to be found in the Sea of Cortez, including the famous chocolates and patas de mula. For this Mexican stuffed clams recipe, we used the large, yellow-shelled botijones, whic... read more

Mexican seafood in parchment paper: Mariscos empapelados Karen Hursh Graber

Mexican seafood in parchment paper is a wonderfully easy, informal dish — great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, ... read more

Mexican seafood: Pescados y mariscos Karen Hursh Graber

During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos — fish and shellfi... read more
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