Celebrate the best of a summer with a fresh catch and a seafood dinner every night. Nothing speaks to the summer more than grilled fillets, bright ceviches, tacos by the shore, and plenty of lemony-lobster. This summer, make it your mission to seek out the best the ocean has to offer and enjoy it with friends, family, and plenty of cold cervezas every night. Here, 24 sizzling summer seafood recipes, from ceviches to salads to sandwiches to tacos, to get your mouth watering. Buen provecho.
Fish tacos certainly get a lot of press these days, but sometimes Oyster Taco might just be the ticket. Quick prep and ready ingredients make this dish easy, impressive, and may just land you that extra-large box of chocolates you have been dreaming of. Pairs nicely with our Easy Salsa de Chile Chipotle.
At Barraca, chef Jesús Núñez serves up tons of paella. In this recipe, Núñez shares his version of the classic Paella de Marisco, filled with swordfish, shrimp, clams, musssels, squid, and cuttlefish and boosted in flavor by a concentrated jammy sofrito.
A light and healthy dish perfect for the season: shrimp and mango are grilled and topped with a crisp roasted corn and smooth avocado salsa.
There are a lot of flavors coming together in this pasta dish, but they all harmonize perfectly with each other. The entire meal leans heavily on the Latin cuisine with a hint of Italian influence. The avocado sauce is rich and creamy, and goes well with the pasta, and the garlicky shrimp harmonizes the entire dish.
Shrimp, squash, and potatoes make these enchiladas a delicious and hearty meal, especially with the addition of seasonal Hatch chiles. If Hatch chiles aren't in season, you can substitute another chile of your liking, make it as hot (or as not) as you like it.
Chef José Andrés proves, in this elevated paella recipe, that cooking with ingredients like lobster and mushrooms doesn't have to break the bank. By using the lobster head to make a flavorful stock for cooking the rice, and adding bits of the lobster meat and flavorful chanterelle mushrooms, a little bit goes a long way toward creating a big, boldly flavored, paella dinner.
- 1 ripe tomato, halved
- 1/2 head garlic, papery skin removed and halved
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 carrot, roughly chopped
- 1 ñora chili pepper (or any other dried sweet chili pepper), seeded
- 4 fresh flat leaf parsley sprigs
- 1 bay leaf
- 1 teaspoon whole black peppercorns
- 1 1½-pound lobster
The authentic Latin flavors of tomatillos, jalapeños, and panela cheese make this recipe a delicious, unique twist on traditional lasagna. It’s creamy and rich without a lot of heavy, high-fat ingredients and the shrimp adds lean protein.
This Ecuadorian dish's various notes sing out distinctly—the bright flavors and acidity of the citrus fruits and tomato, the heat and crunch of the jalapeño and onion, the smooth savor of the olive oil, the tender sweetness of the crabmeat, the pungent leafiness of the cilantro, and the gentle spike of the salt all fall into perfect harmony.
This flavorful and easy tilapia recipe is all about fresh ingredients and great textures. Tilapia fillets, a healthy and inexpensive choice, are coated with crushed tortilla chips mixed with a hint of ancho and cumin and then baked until golden and crunchy. A salad of beans, corn, sweet mango, and tart kiwi provides a fresh and juicy accompaniment the whole family will love.
Crab and Avocado Cakes are comprised of the same ingredients commonly used in seafood salads enjoyed along the Gulf of Mexico. Packed with sweet and salty morsels of crab, crunchy bread crumbs, and lumps of cool, buttery avocado, Crab and Avocado Cakes need only few drops of freshly squeezed lemon juice in order to achieve perfection.