Torre De Mariscos

  • Servings: 4
  • Difficulty: easy
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  • 6 oz. Tilapia (chopped 1/4 in. pieces)
  • 6 oz. Yellowfin Tuna (chopped 1/4 in. pieces)
  • 6 oz. Large Shrimp (chopped 1/4 in. pieces)
  • 1/2 cup fresh lemon juice
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1tsp salt
  • 2-3 Avocados (used for layering later)
  • 1 bushel of cilantro (roughly chopped used for later)

In a shallow dish place seafood in one flat layer and pour citrus juices over seafood. Make sure citrus covers seafood add more juice if needed. Sprinkle salt, cover and keep in fridge to “cook” for 45 min.

Pickled Mango Salsa

  • Thinly sliced English cucumber with skin
  • One diced medium mango
  • 1/2 red onion thinly sliced
  • 3 diced Roma tomatoes
  • 2 jalapeños thinly sliced 
  • 1 black radish thinly sliced
  • 1/2 cup white vinegar
  • 2 tsp sugar
  • 1 tsp salt

Combine all ingredients in a sealable container such as a mason jar with lid and shake to mix well and set in fridge for 30 min.

Salsa Negra

  • 1/4 cup lime juice
  • 1/4 white onion
  • 3 black garlic
  • 2 cloves regular garlic
  • 1 Tsp of cumin
  • 1 Tsp of coriander
  • 2 Bay Leaves
  • 2 Roasted Jalapeños 
  • 10 Toasted Chile De Árbol 
  • 2 Tbsp Ground Guajillo
  • 1 Tbsp Toasted Pepitas
  • 1 Tbsp Toasted Sesame Seeds
  • 2 Tbsp Ponzu
  • 2 Tbsp Worcestershire 
  • 2 Tbsp Maggie Sauce
  • 2 Tbsp Mexico Lindo 7 Mares Sauce
  • 2 Tbsp Chipotle Cholula
  • 1/4 cup of sunflower-coconut oil

In a processor combine all ingredients until smooth. About 5-7 minutes. Stopping every so often to scrape down sides with rubber spatula. Put in Squeeze Bottle and set aside. Prep 2-3 Avocados by slicing them into thin pieces for layer assembly as well as a bushel of Cilantro roughly chopped. 


On a plate place your ring mold or make shift a mold with an old yogurt container by carefully cutting the bottom out. Pull out your seafood, mango salsa, salsa Negra, sliced avocados and cilantro and begin to layer:

shrimp, drench with salsa Negra, avocado, mango salsa, cilantro

Repeat with rest of seafood pressing down as you stack. Once you’ve reached final layer garnish with cilantro and mango salsa remove mold and serve with totopos or saltadas!

Shrimp & Vegetable Pad Thai

  • Servings: 4
  • Difficulty: easy
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Pad Thai Sauce

  • 1/4 c soy sauce *
  • 1/4 c fish sauce*
  • 2 tbsp tamarind paste
  • 3 tbsp brown sugar*
  • 4 garlic cloves minced
  • 1 shallot minced
  • 1 inch ginger minced
  • 2 thai chilis thinly sliced*
  • *sub soy with coconut aminos or tamari if Gluten Free
    * click here for an easy vegan fish sauce recipe! —>Vegan Fish Sauce
    *traditionally palm sugar is used. use it if you can find it
    *sub 1 tsp of dry cayenne or 1 tbsp of Sambal

In a small bowl add all ingredients and whisk until evenly incorporated. Set aside.

Rice Noodles

In a medum bowl place the rice noodles in and add boiling water over noodles and allow to steam for 15 minutes. Once rice noodles are through steaming drain noodles in a colander and rince with cold water to stop the residual heat from cooking noodles. Other wise you’ll be left with really soggy rice noodles!

Shrimp & Veggies

  • 12 medium sized deveined raw shrimp*
  • 1 carrot chopped
  • 1 red bell pepper julienned
  • 1/2 cup snap peas
  • 1 1/2 cups of shredded cabbage
  • 6 green onions roughly chopped
  • 2 eggs*
  • Juice of 1 lime
  • 2 tbsp of vegetable oil
  • * Sub Tofu
    * Tofu Scramble

Method:Heat a wok on medium high until it’s nice and hot then add the oil. Add your shrimp (or tofu) and only cook them long enough to get a quick sear on both sides. Remove them from wok onto a plate and set aside. Next add all of your veggies and sautee them for about 5-7 minutes.Scoot your veggies to one side of the wok to make room for your eggs or tofu scramble). Add eggs and scramble until fully cooked before mixing with vegetables. Mix eggs with vegetables. Return the shrimp and noodles to the wok and pour the Pad Thai sauce over everything as well as the lime juice and toss in the wok a few times to coat everything then bring to a boil. Simmer for about 10-15 minutes until sauce has thickened and sticks to the noodles!


  • chopped peanuts*
  • bean sprouts
  • cilantro
  • lime wedge
  • thai basil (optional)
  • *omit peanuts if you have an allergy

    Method: place Pad Thai on a plate or bowl and garnish with these suggested garnishes as you please! Provecho!