Let’s dive into the ocean of flavor with 7 Mares recipes that turn simple seafood into spectacular meals. Whether you’re craving quick weeknight dinners or planning a special feast, these dishes bring coastal comfort right to your kitchen. Get ready to explore 18 delicious ways to satisfy your seafood cravings—each recipe promises to be as easy to make as it is delightful to eat!
7 Mares Ceviche with Fresh Lime and Cilantro
Whip up this vibrant coastal classic that combines seven varieties of fresh seafood with zesty citrus. This 7 Mares ceviche delivers bright, clean flavors perfect for summer gatherings. The lime’s acidity gently cooks the seafood while cilantro adds herbal freshness.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb mixed fresh seafood (shrimp, scallops, squid, octopus, white fish, clams, mussels), cleaned and chopped
– 1 cup freshly squeezed lime juice from juicy Persian limes
– 1/2 cup finely chopped red onion
– 1/2 cup chopped fresh cilantro leaves
– 1 jalapeño pepper, seeds removed and finely minced
– 1 avocado, diced into 1/2-inch cubes
– 1/4 cup extra virgin olive oil
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– Tortilla chips for serving
Instructions
1. Combine 1 lb mixed fresh seafood and 1 cup freshly squeezed lime juice in a non-reactive glass bowl.
2. Cover the bowl tightly with plastic wrap and refrigerate for exactly 15 minutes until seafood turns opaque.
3. Tip: Use only the freshest seafood available—this ensures optimal texture and safety.
4. Drain the lime juice completely from the seafood using a fine-mesh strainer.
5. Return the seafood to the bowl and add 1/2 cup finely chopped red onion, 1/2 cup chopped fresh cilantro leaves, and 1 minced jalapeño pepper.
6. Gently fold in 1 diced avocado, being careful not to mash the avocado pieces.
7. Drizzle 1/4 cup extra virgin olive oil over the mixture and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
8. Tip: For best flavor, let the ceviche rest at room temperature for 5 minutes before serving.
9. Serve immediately with crisp tortilla chips for scooping.
10. Tip: If preparing ahead, add the avocado just before serving to prevent browning.
Vibrant and refreshing, this ceviche offers a delightful contrast between the tender seafood and crisp vegetables. The creamy avocado balances the lime’s sharp acidity while the jalapeño provides subtle heat. For a creative presentation, serve in chilled martini glasses garnished with extra cilantro sprigs.
Spicy 7 Mares Soup with Tomatoes and Garlic
Dive into a bold seafood stew that packs heat and depth. This Spicy 7 Mares Soup combines seven types of seafood with tomatoes and garlic for a robust, satisfying bowl. It’s perfect for chilly evenings when you crave something warming and substantial.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups seafood stock
– 1 pound mixed seafood (such as shrimp, squid, clams, mussels, scallops, white fish, and crab), cleaned and patted dry
– 1 teaspoon smoked paprika
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup fresh cilantro, chopped
– Salt to taste
Instructions
1. Heat 2 tablespoons of rich extra virgin olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 large yellow onion, finely diced, and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 4 cloves of fresh garlic, minced, and cook until fragrant, about 1 minute, being careful not to let it brown.
4. Pour in 1 (28-ounce) can of crushed San Marzano tomatoes and cook for 5 minutes to deepen the flavor, stirring frequently.
5. Add 4 cups of seafood stock, 1 teaspoon of smoked paprika, and 1/2 teaspoon of crushed red pepper flakes, then bring to a boil over high heat.
6. Reduce the heat to medium-low and simmer uncovered for 15 minutes to allow the flavors to meld, skimming off any foam that rises to the top.
7. Gently add 1 pound of mixed seafood (such as shrimp, squid, clams, mussels, scallops, white fish, and crab), cleaned and patted dry, ensuring it’s submerged in the broth.
8. Cook until the seafood is just done: clams and mussels open (discard any that don’t), shrimp turn pink, and fish flakes easily, about 8-10 minutes, adjusting heat as needed to maintain a gentle simmer.
9. Stir in 1/4 cup of fresh cilantro, chopped, and season with salt to taste, then remove from heat immediately to prevent overcooking.
Enjoy the soup’s rich, brothy texture with tender seafood in every spoonful. Each bite delivers a spicy kick balanced by the sweetness of tomatoes and garlic. For a creative twist, serve it over a bed of steamed rice or with crusty bread to soak up the flavorful broth.
7 Mares Paella with Saffron and Bell Peppers
Warm up your kitchen with this vibrant seafood feast that brings coastal Spanish flavors to your table. This one-pan wonder combines briny seafood with aromatic saffron and sweet bell peppers for a stunning centerpiece dish. It’s surprisingly straightforward to make at home with the right technique.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 1/4 cup rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 large red bell pepper, thinly sliced
– 1 large green bell pepper, thinly sliced
– 1 1/2 cups bomba rice
– 1 generous pinch of premium saffron threads
– 4 cups hot seafood stock
– 1 lb mixed fresh seafood (shrimp, mussels, clams, squid)
– 1/2 cup frozen green peas
– 1 lemon, cut into wedges
– 2 tbsp chopped fresh parsley
– 1 tsp smoked paprika
– Kosher salt to taste
Instructions
1. Heat 1/4 cup rich extra virgin olive oil in a large paella pan over medium heat until shimmering.
2. Add 1 large finely diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 4 cloves minced fresh garlic and cook for 1 minute until fragrant.
4. Add 1 large thinly sliced red bell pepper and 1 large thinly sliced green bell pepper, cooking for 8 minutes until softened.
5. Sprinkle in 1 tsp smoked paprika and stir for 30 seconds to bloom the spices.
6. Add 1 1/2 cups bomba rice, toasting for 2 minutes while stirring constantly to coat each grain with oil.
7. Crush 1 generous pinch of premium saffron threads between your fingers directly into the pan to release maximum flavor.
8. Pour in 4 cups hot seafood stock all at once—listen for the satisfying sizzle.
9. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes without stirring to develop the prized socarrat crust.
10. Arrange 1 lb mixed fresh seafood evenly over the rice, nestling shrimp, mussels, clams, and squid into the surface.
11. Scatter 1/2 cup frozen green peas across the top.
12. Cover the pan with foil and cook for 10 minutes until seafood is cooked through and mussels have opened.
13. Discard any unopened mussels for safety.
14. Remove from heat and let rest for 5 minutes to allow flavors to meld.
15. Garnish with 2 tbsp chopped fresh parsley and serve with 1 lemon cut into wedges for squeezing.
16. Season with kosher salt to taste at the table.
Here’s what makes this dish special: the bomba rice creates individual grains with a satisfying chew, while the socarrat adds a delightful caramelized crunch at the bottom. The saffron infuses every bite with its distinctive floral aroma that pairs beautifully with the briny seafood. For a dramatic presentation, bring the paella pan directly to the table and let guests serve themselves family-style.
Grilled 7 Mares Skewers with Lemon Butter Sauce
Every coastal feast deserves a standout seafood centerpiece. Grilled 7 Mares Skewers deliver just that—a vibrant mix of ocean flavors threaded onto sticks and kissed by fire. The tangy lemon butter sauce ties everything together with bright, rich notes.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh 7 Mares seafood mix (shrimp, scallops, squid, mussels, clams, white fish, and lobster tail)
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1 tsp smoked paprika
– ½ tsp coarse sea salt
– ¼ tsp freshly cracked black pepper
– 8 wooden skewers, soaked in water for 30 minutes
– 4 tbsp unsalted butter
– ¼ cup fresh lemon juice
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the fresh 7 Mares seafood mix completely dry with paper towels to ensure proper searing.
2. In a medium bowl, combine the rich extra virgin olive oil, finely minced garlic, smoked paprika, coarse sea salt, and freshly cracked black pepper.
3. Add the dried seafood to the bowl and toss gently until evenly coated with the marinade.
4. Thread the marinated seafood onto the soaked wooden skewers, alternating types for visual appeal and even cooking.
5. Preheat a grill or grill pan to medium-high heat (400°F).
6. Place the skewers on the hot grill and cook for 3–4 minutes per side until the shrimp turn pink and the scallops develop golden grill marks.
7. While the skewers cook, melt the unsalted butter in a small saucepan over low heat.
8. Whisk the fresh lemon juice into the melted butter until fully incorporated and slightly thickened, about 2 minutes.
9. Remove the skewers from the grill when the internal temperature of the white fish reaches 145°F.
10. Drizzle the warm lemon butter sauce over the grilled skewers and garnish with chopped fresh parsley.
You’ll love the contrast between the smoky, charred edges and the tender, juicy seafood inside. Serve these skewers over a bed of citrus-herb rice or with grilled crusty bread to soak up every drop of that bright, buttery sauce.
7 Mares Aguachile with Cucumber and Red Onion
Just when you thought seafood couldn’t get more refreshing, this 7 Mares Aguachile arrives. Juicy shrimp and mixed seafood meet a bright, spicy lime bath. It’s the ultimate no-cook summer feast.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 lb fresh, large raw shrimp, peeled and deveined
– 1/2 lb mixed fresh seafood (such as bay scallops and squid), cleaned
– 3/4 cup freshly squeezed lime juice (from about 6-8 juicy limes)
– 1/2 cup cold water
– 2-3 fiery serrano peppers, stems removed
– 1/2 cup finely chopped fresh cilantro, packed
– 1 tsp fine sea salt
– 1 medium English cucumber, thinly sliced into half-moons
– 1/2 small red onion, thinly sliced
– 1 large, ripe avocado, sliced
– High-quality tortilla chips, for serving
Instructions
1. Place the raw shrimp and mixed seafood in a single layer in a shallow glass or ceramic dish.
2. In a powerful blender, combine the freshly squeezed lime juice, cold water, fiery serrano peppers, finely chopped fresh cilantro, and fine sea salt.
3. Blend on high speed for 45-60 seconds until the mixture is completely smooth and vibrant green. (Tip: For less heat, remove the seeds from the serranos before blending.)
4. Pour the blended aguachile marinade evenly over the shrimp and seafood in the dish, ensuring all pieces are submerged.
5. Arrange the thinly sliced English cucumber and thinly sliced red onion on top of the seafood.
6. Cover the dish tightly with plastic wrap and refrigerate for exactly 15 minutes. The acid will “cook” the seafood. (Tip: Do not marinate longer than 20 minutes or the seafood will become tough.)
7. While the seafood marinates, slice the large, ripe avocado.
8. After 15 minutes, remove the dish from the refrigerator. The shrimp should be opaque and pink.
9. Gently fold the sliced avocado into the aguachile mixture. (Tip: Add the avocado last to prevent it from becoming mushy.)
10. Serve immediately in the dish or on individual plates, accompanied by high-quality tortilla chips for scooping.
Unbelievably fresh, the texture is a perfect contrast between the firm, “cooked” seafood and the crisp cucumber and onion. The flavor is a bold, bracing punch of lime and chili that’s cooled by the creamy avocado. For a stunning presentation, serve it in a clear glass bowl or on a chilled platter lined with ice.
Creamy 7 Mares Pasta with White Wine Sauce
Kick off your holiday feast with this luxurious seafood pasta that combines seven varieties of ocean treasures in a velvety white wine sauce. Perfect for impressing guests without spending hours in the kitchen, it delivers restaurant-quality flavors in under an hour. The creamy sauce clings beautifully to every strand of pasta, making each bite a celebration of the sea.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 12 ounces dried linguine pasta
– 1 pound assorted fresh seafood (such as shrimp, scallops, mussels, clams, squid, crab meat, and white fish), cleaned and patted dry
– 4 tablespoons rich extra-virgin olive oil, divided
– 4 cloves fresh garlic, minced
– 1 cup dry white wine (like Sauvignon Blanc)
– 1 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 2 tablespoons unsalted butter
– 1/4 cup finely chopped fresh parsley
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 ounces dried linguine pasta to the boiling water and cook for 9–11 minutes until al dente, stirring occasionally to prevent sticking.
3. Drain the pasta in a colander, reserving 1/2 cup of the starchy pasta water, and set aside.
4. Heat 2 tablespoons of rich extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1 pound assorted fresh seafood to the skillet in a single layer, cooking for 2–3 minutes per side until opaque and lightly browned. Tip: Avoid overcrowding the skillet to ensure proper searing.
6. Transfer the cooked seafood to a plate and cover loosely with foil to keep warm.
7. Reduce the heat to medium and add the remaining 2 tablespoons of rich extra-virgin olive oil to the same skillet.
8. Sauté 4 cloves minced fresh garlic for 30–45 seconds until fragrant but not browned. Tip: Stir constantly to prevent burning.
9. Pour in 1 cup dry white wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
10. Simmer the wine for 3–4 minutes until reduced by half, stirring occasionally.
11. Stir in 1 cup heavy cream and bring the mixture to a gentle simmer over medium-low heat.
12. Add 1/2 cup freshly grated Parmesan cheese, 2 tablespoons unsalted butter, 1/2 teaspoon sea salt, and 1 teaspoon finely ground black pepper, whisking until the sauce is smooth and slightly thickened.
13. Return the cooked seafood and drained pasta to the skillet, tossing to coat evenly in the sauce. Tip: Add reserved pasta water 1 tablespoon at a time if the sauce seems too thick.
14. Cook for 1–2 minutes until everything is heated through, then remove from heat.
15. Garnish with 1/4 cup finely chopped fresh parsley and serve immediately.
Amazingly creamy and briny, this pasta features tender seafood that melts in your mouth against the rich, wine-infused sauce. For a festive twist, serve it in individual bowls topped with extra Parmesan and a drizzle of olive oil, paired with crusty bread to soak up every last drop of sauce.
7 Mares Tacos with Avocado and Chipotle Mayo
Bold and brimming with coastal flavor, these tacos bring the sea to your table in a vibrant, spicy package. They’re a festive, hands-on meal that’s perfect for gatherings or a special weeknight treat. Get ready to dive into layers of tender seafood, creamy avocado, and smoky heat.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh mixed seafood (such as shrimp, scallops, squid, and firm white fish), patted dry
– 8 small corn tortillas
– 1 ripe Hass avocado, sliced
– 1/2 cup mayonnaise
– 2 tbsp adobo sauce from canned chipotle peppers
– 1 lime, juiced
– 2 tbsp extra virgin olive oil
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup finely chopped fresh cilantro
– 1/2 cup thinly sliced red cabbage
Instructions
1. In a small bowl, whisk together the mayonnaise and adobo sauce until smooth to make the chipotle mayo; set aside.
2. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the mixed seafood with kosher salt and freshly ground black pepper.
4. Add the seafood to the hot skillet in a single layer; cook for 2–3 minutes per side until opaque and lightly browned.
5. Remove the seafood from the skillet and drizzle with fresh lime juice; let rest for 2 minutes.
6. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
7. Spread a spoonful of chipotle mayo onto each warm tortilla.
8. Divide the cooked seafood evenly among the tortillas.
9. Top each taco with sliced Hass avocado, thinly sliced red cabbage, and finely chopped fresh cilantro.
10. Serve immediately.
Unwrap a taco to experience a textural symphony: the crisp cabbage and creamy avocado play against the tender, juicy seafood, all tied together by that smoky, tangy mayo. For a fun twist, set up a build-your-own taco bar with extra toppings like pickled onions or cotija cheese to let everyone customize their perfect bite.
7 Mares Stew with Potatoes and Carrots
Oceans of flavor await in this hearty seafood stew that combines seven types of shellfish with earthy root vegetables. This one-pot wonder delivers restaurant-quality results with straightforward home cooking. Let’s get straight to the recipe.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 pound Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 3 large carrots, peeled and sliced into ½-inch rounds
– 1 cup dry white wine
– 4 cups homemade seafood stock or high-quality store-bought fish stock
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon smoked paprika
– 1 teaspoon finely ground black pepper
– 1 teaspoon sea salt
– 1 pound mixed fresh shellfish (such as shrimp, clams, mussels, scallops, squid, crab, and white fish), cleaned and deveined
– ¼ cup fresh parsley, finely chopped
Instructions
1. Heat the rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring frequently, until translucent and soft, about 5 minutes.
3. Stir in the minced fresh garlic and cook until fragrant, about 30 seconds.
4. Add the cubed Yukon Gold potatoes and sliced carrots to the pot. Cook, stirring occasionally, for 5 minutes to lightly brown the vegetables.
5. Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon.
6. Add the homemade seafood stock, crushed San Marzano tomatoes, smoked paprika, finely ground black pepper, and sea salt. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 25 minutes, or until the potatoes and carrots are fork-tender.
8. Gently stir in the mixed fresh shellfish. Cover and cook for 8–10 minutes, until the shrimp are pink and opaque, clams and mussels have opened, and fish flakes easily. Discard any unopened shellfish.
9. Remove from heat and stir in the finely chopped fresh parsley.
Melt-in-your-mouth potatoes and tender carrots soak up the briny, tomato-rich broth, creating a deeply satisfying stew. Serve it in wide, shallow bowls with crusty bread for dipping, or ladle it over a bed of steamed rice for a heartier meal. The combination of seven different seafood varieties ensures every spoonful offers a new texture and flavor.
Garlic Butter 7 Mares with Toasted Baguette
Warm up your kitchen with this luxurious seafood dish that combines seven varieties of fresh seafood in a decadent garlic butter sauce. Perfect for entertaining or a special weeknight dinner, it comes together surprisingly quickly. Serve it with crusty bread to soak up every last drop of the flavorful sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb mixed fresh seafood (such as shrimp, scallops, mussels, clams, squid rings, white fish chunks, and crab meat)
– 4 tbsp unsalted European-style butter
– 6 cloves fresh garlic, minced
– 1/4 cup dry white wine
– 1/4 cup rich seafood stock
– 1/4 cup heavy cream
– 1 tbsp freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
– 1/2 tsp fine sea salt
– 1/4 tsp freshly cracked black pepper
– 1 crusty French baguette
– 2 tbsp extra virgin olive oil
Instructions
1. Preheat your oven to 375°F.
2. Slice the crusty French baguette on a diagonal into 1-inch thick pieces.
3. Arrange baguette slices on a baking sheet and brush both sides generously with extra virgin olive oil.
4. Toast in the preheated oven for 8-10 minutes until golden brown and crisp, flipping halfway through.
5. While bread toasts, pat the mixed fresh seafood completely dry with paper towels to ensure proper searing.
6. Heat a large skillet over medium-high heat and add 2 tbsp of unsalted European-style butter.
7. Once butter melts and foams, add the seafood in a single layer, working in batches if necessary to avoid overcrowding.
8. Sear seafood for 2-3 minutes per side until just opaque and lightly browned, then transfer to a clean plate.
9. Reduce heat to medium and add remaining 2 tbsp of butter to the same skillet.
10. Add minced fresh garlic and cook for 1 minute until fragrant but not browned.
11. Pour in dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
12. Simmer wine for 2 minutes until reduced by half.
13. Stir in rich seafood stock and heavy cream, then bring to a gentle simmer.
14. Cook sauce for 3-4 minutes until slightly thickened.
15. Return all seared seafood to the skillet along with any accumulated juices.
16. Gently stir to coat seafood in sauce and heat through for 2 minutes.
17. Remove from heat and stir in freshly squeezed lemon juice, chopped fresh parsley, fine sea salt, and freshly cracked black pepper.
18. Serve immediately with toasted baguette slices on the side.
Velvety cream and rich butter create a luxurious sauce that clings to each piece of tender seafood. The toasted baguette provides the perfect crunchy contrast for scooping up every last bit. For a dramatic presentation, serve the seafood mixture in the skillet at the table with bread arranged around the edges.
7 Mares Risotto with Parmesan and Fresh Herbs
Just when you thought risotto couldn’t get more luxurious, this seafood-packed version arrives. Jazzed up with seven different sea treasures, it’s a celebration in a bowl that feels both fancy and comforting. Perfect for a special dinner that doesn’t require a whole day in the kitchen.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
– 1 1/2 cups Arborio rice
– 4 cups rich seafood stock, kept warm
– 1/2 cup dry white wine
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 4 tbsp unsalted butter, divided
– 2 tbsp extra virgin olive oil
– 1/2 cup freshly grated Parmesan cheese
– 1 lb assorted fresh seafood (e.g., shrimp, scallops, clams, mussels, squid, crab, white fish), cleaned and cut into bite-sized pieces
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh chives
– 1 tbsp fresh thyme leaves
– 1 tsp fine sea salt
– 1/2 tsp freshly cracked black pepper
– 1 lemon, cut into wedges for serving
Instructions
1. Heat the extra virgin olive oil and 2 tablespoons of unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts and foams slightly.
2. Add the finely diced yellow onion and cook, stirring frequently, for 5-7 minutes until translucent and soft.
3. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
4. Add the Arborio rice to the pot and toast, stirring constantly, for 2-3 minutes until the grains become slightly translucent at the edges. (Tip: Toasting the rice helps it absorb liquid better later.)
5. Pour in the dry white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
6. Begin adding the warm, rich seafood stock one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be nearly absorbed before adding the next. This process should take 18-22 minutes.
7. After about 15 minutes of adding stock, stir in the assorted fresh seafood pieces, fine sea salt, and freshly cracked black pepper.
8. Continue adding the remaining stock and stirring until the rice is al dente (tender with a slight bite) and the seafood is just cooked through, about 3-5 more minutes. (Tip: The risotto should be creamy and loose, not stiff—it will thicken as it rests.)
9. Remove the pot from the heat and stir in the remaining 2 tablespoons of unsalted butter, the freshly grated Parmesan cheese, chopped fresh parsley, chopped fresh chives, and fresh thyme leaves until fully incorporated and creamy.
10. Let the risotto rest, uncovered, for 2 minutes to allow the flavors to meld. (Tip: Resting helps the risotto achieve the perfect creamy consistency.)
11. Serve immediately in shallow bowls, garnished with lemon wedges on the side for squeezing.
Oozing with creamy Parmesan and studded with tender seafood, each bite is a briny, savory delight. The fresh herbs cut through the richness with a bright, garden-fresh finish. For a stunning presentation, serve it family-style in a wide, shallow dish with extra lemon wedges and a sprinkle of chives on top.
7 Mares Cocktail with Tomato Juice and Hot Sauce
Kick off your holiday gathering with this bold, savory cocktail that packs a punch of flavor. This 7 Mares variation combines briny seafood with spicy, tangy notes for a memorable sipper. It’s surprisingly easy to assemble for a crowd.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– 2 cups chilled, high-quality tomato juice
– 1/4 cup fresh lime juice from plump, juicy limes
– 2 tablespoons Worcestershire sauce
– 1 tablespoon your favorite hot sauce (like a vinegary Louisiana-style)
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon coarse sea salt
– 1 pound cooked, chilled mixed seafood (like small shrimp, bay scallops, and chopped squid)
– 4 large, sturdy celery stalks with leafy tops
– Ice cubes
Instructions
1. Chill four highball glasses in the freezer for 10 minutes.
2. In a large, non-reactive pitcher, combine 2 cups chilled tomato juice and 1/4 cup fresh lime juice.
3. Stir in 2 tablespoons Worcestershire sauce and 1 tablespoon hot sauce until fully incorporated.
4. Add 1 teaspoon finely ground black pepper and 1/2 teaspoon coarse sea salt, stirring vigorously for 30 seconds to dissolve the salt.
5. Gently fold in 1 pound of cooked, chilled mixed seafood with a rubber spatula to avoid breaking the pieces.
6. Fill each chilled glass three-quarters full with ice cubes.
7. Divide the seafood mixture evenly among the four glasses using a ladle.
8. Top each glass with the remaining liquid from the pitcher, leaving about 1/2 inch of space at the rim.
9. Garnish each cocktail with a large celery stalk, inserting it so the leafy top rests above the rim.
10. Serve immediately with long spoons for eating the seafood.
Mouthfuls deliver a cool, briny crunch from the seafood against the spicy, tangy backdrop of the tomato base. The celery garnish adds a fresh, aromatic note with each sip. For a dramatic presentation, serve in wide-mouthed mason jars with oyster crackers on the side.
Baked 7 Mares with Cheese and Breadcrumbs
Venture beyond the ordinary with this seafood casserole that transforms simple ingredients into a showstopping meal. Velvety cheese and crisp breadcrumbs create a golden crust over tender mixed seafood. This one-dish wonder delivers restaurant-quality results with minimal fuss.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 pounds frozen 7 mares seafood mix, thawed and patted dry
– 1 cup panko breadcrumbs
– 1 cup shredded sharp cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup unsalted butter, melted
– 3 cloves garlic, minced
– 1 tablespoon fresh lemon juice
– 1 teaspoon smoked paprika
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a medium bowl, combine the panko breadcrumbs, shredded sharp cheddar cheese, and grated Parmesan cheese.
3. Pour the melted unsalted butter over the breadcrumb mixture and toss until all crumbs are evenly coated.
4. Add the minced garlic cloves, fresh lemon juice, smoked paprika, kosher salt, and freshly ground black pepper to the bowl. Mix thoroughly.
5. Arrange the thawed 7 mares seafood mix in a single layer in the prepared baking dish. Tip: Patting the seafood dry prevents a watery final dish.
6. Sprinkle the seasoned breadcrumb and cheese mixture evenly over the seafood layer, pressing down gently.
7. Bake in the preheated oven for 20-25 minutes, or until the topping is deeply golden brown and the seafood is cooked through. Tip: For extra crispiness, broil for the final 1-2 minutes, watching closely to prevent burning.
8. Remove the dish from the oven and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute, making the seafood more tender.
9. Garnish with the chopped fresh parsley before serving.
You’ll love the contrast between the crunchy, cheesy topping and the succulent seafood beneath. Yield a vibrant, satisfying meal by pairing it with a simple green salad or crusty bread to soak up the flavorful juices.
7 Mares Stir-Fry with Vegetables and Soy Sauce
Nestled in the vibrant world of seafood stir-fries, this 7 Mares dish combines tender shellfish with crisp vegetables in a savory soy glaze. It’s a quick, restaurant-quality meal that delivers big flavor with minimal fuss, perfect for busy weeknights when you crave something special. The key is high heat and fresh ingredients to keep everything bright and lively.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb fresh mixed shellfish (like shrimp, scallops, and mussels), cleaned and patted dry
– 2 tbsp rich extra virgin olive oil
– 3 cloves garlic, finely minced
– 1-inch piece fresh ginger, peeled and grated
– 1 red bell pepper, thinly sliced into crisp strips
– 1 cup snap peas, trimmed and left whole for crunch
– 1/4 cup low-sodium soy sauce
– 1 tbsp honey for subtle sweetness
– 1 tsp toasted sesame oil for nutty aroma
– 2 green onions, thinly sliced for garnish
– Cooked jasmine rice for serving
Instructions
1. Heat a large wok or skillet over high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
2. Add 2 tbsp rich extra virgin olive oil and swirl to coat the pan evenly.
3. Add 1 lb fresh mixed shellfish and sear for 1-2 minutes per side until lightly browned but not fully cooked; remove to a plate and set aside.
4. In the same pan, add 3 cloves finely minced garlic and 1-inch piece grated fresh ginger, stirring constantly for 30 seconds until fragrant to avoid burning.
5. Toss in 1 thinly sliced red bell pepper and 1 cup trimmed snap peas, stir-frying for 2-3 minutes until vegetables are bright and slightly tender but still crisp.
6. Return the shellfish to the pan, mixing quickly to combine with the vegetables.
7. Pour in 1/4 cup low-sodium soy sauce and 1 tbsp honey, stirring to coat everything evenly and letting it bubble for 1 minute to thicken slightly.
8. Drizzle 1 tsp toasted sesame oil over the stir-fry and toss once more to incorporate.
9. Remove from heat and garnish with 2 thinly sliced green onions.
10. Serve immediately over cooked jasmine rice while hot.
Here, the dish shines with a perfect balance: the shellfish stays juicy and tender, while the vegetables retain a satisfying crunch. The soy-honey glaze adds a glossy, savory-sweet depth that clings to every bite. For a creative twist, try wrapping spoonfuls in crisp lettuce leaves or pairing it with a side of spicy kimchi to cut through the richness.
7 Mares Stuffed Peppers with Rice and Spices
Nestled within vibrant bell peppers, this hearty dish combines tender seafood with aromatic rice and spices for a satisfying meal. It’s a flavorful twist on classic stuffed peppers, perfect for family dinners or special occasions. The blend of seven seafood varieties creates a rich, complex taste in every bite.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 6 large, firm bell peppers (mixed colors for visual appeal)
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 pound mixed seafood blend (shrimp, scallops, crab, clams, mussels, squid, and white fish), chopped into bite-sized pieces
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1 cup low-sodium chicken broth
– 1/2 cup grated sharp cheddar cheese
– 2 tablespoons freshly chopped parsley
– Salt and freshly ground black pepper to taste
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice the tops off the bell peppers, remove seeds and membranes, and arrange them upright in the baking dish.
3. In a large skillet, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
4. Add the finely diced yellow onion and cook until translucent, 5-7 minutes, stirring occasionally to prevent burning.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
6. Add the rinsed long-grain white rice to the skillet and toast for 2 minutes, stirring constantly to coat with oil.
7. Pour in the low-sodium chicken broth, smoked paprika, ground cumin, and cayenne pepper, then bring to a boil.
8. Reduce heat to low, cover the skillet, and simmer the rice for 15 minutes until liquid is absorbed and rice is tender.
9. Gently fold the chopped mixed seafood blend into the rice mixture and cook for 3-4 minutes until seafood is just opaque.
10. Season the filling with salt and freshly ground black pepper to taste, then stir in half of the freshly chopped parsley.
11. Spoon the seafood and rice mixture evenly into the prepared bell peppers, packing it down lightly.
12. Sprinkle the grated sharp cheddar cheese over the top of each stuffed pepper.
13. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
14. Remove the foil and bake for an additional 10 minutes until cheese is golden and bubbly.
15. Garnish with the remaining freshly chopped parsley before serving.
Zesty and satisfying, these peppers offer a tender-crisp texture with a creamy, spiced filling. The seafood melds beautifully with the aromatic rice, creating a savory depth that’s enhanced by the melted cheese. For a creative twist, serve alongside a crisp green salad or with crusty bread to soak up any juices.
7 Mares Pizza with Mozzarella and Cherry Tomatoes
Let’s dive into a pizza that’s as vibrant as a coastal sunset, blending the ocean’s bounty with garden freshness. This 7 Mares Pizza layers briny seafood with sweet tomatoes and creamy mozzarella for a quick, impressive meal that feels like a seaside escape. It’s perfect for a festive dinner or a casual weekend treat, delivering bold flavors without fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 pound store-bought pizza dough, at room temperature
– 2 tablespoons rich extra virgin olive oil
– 1 cup shredded whole-milk mozzarella cheese
– 1 cup cherry tomatoes, halved
– 8 ounces mixed seafood (such as shrimp, squid, and mussels), cleaned and patted dry
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon crushed red pepper flakes
– 1/4 cup freshly grated Parmesan cheese
– Fresh basil leaves, for garnish
– Kosher salt, to taste
Instructions
1. Preheat your oven to 475°F with a pizza stone or baking sheet inside to heat for 30 minutes.
2. On a lightly floured surface, stretch the pizza dough into a 12-inch circle, creating a slightly thicker edge for the crust.
3. Brush the dough evenly with 1 tablespoon of rich extra virgin olive oil, leaving a 1-inch border.
4. Sprinkle the shredded whole-milk mozzarella cheese over the oiled dough in an even layer.
5. Arrange the halved cherry tomatoes cut-side up on the cheese, spacing them evenly.
6. In a bowl, toss the mixed seafood with minced garlic, dried oregano, crushed red pepper flakes, and a pinch of kosher salt.
7. Scatter the seasoned seafood mixture over the tomatoes, avoiding overcrowding.
8. Drizzle the remaining 1 tablespoon of rich extra virgin olive oil over the top.
9. Carefully transfer the pizza to the preheated stone or baking sheet using a pizza peel or back of a baking sheet.
10. Bake for 12-15 minutes, until the crust is golden brown and the cheese is bubbly with slight browning.
11. Remove from the oven and immediately sprinkle with freshly grated Parmesan cheese.
12. Garnish with fresh basil leaves just before serving.
Fresh from the oven, this pizza boasts a crisp, chewy crust that contrasts with the juicy burst of cherry tomatoes and tender seafood. For a creative twist, serve it with a squeeze of lemon or a side of arugula salad to balance the richness, making each slice a delightful coastal-inspired bite.
7 Mares Empanadas with Flaky Pastry Dough
Tantalizingly savory and perfect for any gathering, these 7 Mares Empanadas feature a flaky, buttery pastry dough encasing a rich seafood filling. They’re surprisingly straightforward to make at home, delivering restaurant-quality flavor with a satisfying crunch. Serving: 12 | Pre Time: 45 minutes | Cooking Time: 25 minutes
Ingredients
– 2 cups all-purpose flour, plus extra for dusting
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice-cold water
– 1/2 lb mixed seafood (shrimp, scallops, squid), finely chopped
– 1/2 cup onion, finely diced
– 2 cloves garlic, minced
– 1/4 cup tomato sauce
– 1 tbsp fresh cilantro, chopped
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 large egg, beaten for egg wash
– 2 tbsp vegetable oil for frying
– Salt to taste
Instructions
1. In a large bowl, combine 2 cups all-purpose flour and 1/2 cup cold, cubed unsalted butter.
2. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Gradually add 1/4 cup ice-cold water, mixing until a dough just comes together.
4. Tip: Handle the dough minimally to keep it flaky.
5. Wrap the dough in plastic and refrigerate for 30 minutes to chill.
6. While the dough chills, heat 2 tbsp vegetable oil in a skillet over medium heat.
7. Add 1/2 cup finely diced onion and cook until translucent, about 5 minutes.
8. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
9. Add 1/2 lb finely chopped mixed seafood and cook until opaque, about 3-4 minutes.
10. Mix in 1/4 cup tomato sauce, 1 tsp ground cumin, 1/2 tsp smoked paprika, and salt to taste.
11. Cook for 2 minutes, then remove from heat and stir in 1 tbsp chopped fresh cilantro.
12. Let the filling cool completely to prevent soggy dough.
13. Tip: Cooling the filling ensures the pastry stays crisp.
14. Preheat your oven to 375°F and line a baking sheet with parchment paper.
15. On a lightly floured surface, roll out the chilled dough to 1/8-inch thickness.
16. Use a round cutter or bowl to cut out 12 circles, about 5 inches in diameter.
17. Place 2 tbsp of the cooled seafood filling in the center of each dough circle.
18. Fold the dough over the filling to form a half-moon shape.
19. Press the edges firmly with a fork to seal, creating a decorative pattern.
20. Brush each empanada with beaten egg wash for a golden finish.
21. Tip: Egg wash gives a professional, shiny crust.
22. Bake at 375°F for 20-25 minutes, until the pastry is golden brown and flaky.
23. Let cool for 5 minutes before serving.
Flaky and golden, these empanadas offer a crisp exterior that gives way to a juicy, savory seafood filling. Serve them warm with a squeeze of lime or a dollop of creamy avocado crema for an extra burst of flavor. They’re ideal as appetizers or a light meal, pairing beautifully with a crisp salad or chilled beer.
7 Mares Salad with Mixed Greens and Citrus Dressing
Dive into a vibrant coastal salad that balances briny seafood with bright citrus. This 7 Mares Salad layers tender mixed greens with a zesty dressing for a refreshing meal. Perfect for warm days or as a light dinner centerpiece.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 8 ounces of fresh 7 mares seafood mix (shrimp, scallops, squid, mussels, clams, octopus, crab)
– 6 cups of crisp mixed greens (romaine, arugula, spinach)
– 1/2 cup of freshly squeezed orange juice
– 1/4 cup of freshly squeezed lime juice
– 1/3 cup of rich extra virgin olive oil
– 2 cloves of minced garlic
– 1 teaspoon of finely ground black pepper
– 1/2 teaspoon of kosher salt
– 1/4 cup of chopped fresh cilantro
Instructions
1. Rinse 8 ounces of fresh 7 mares seafood mix under cold water and pat dry with paper towels.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of rich extra virgin olive oil.
3. Add the seafood mix to the skillet and cook for 5-7 minutes, stirring occasionally, until shrimp turn pink and scallops are opaque.
4. Remove the seafood from the skillet and let it cool on a plate for 10 minutes.
5. In a small bowl, whisk together 1/2 cup of freshly squeezed orange juice, 1/4 cup of freshly squeezed lime juice, 1/3 cup of rich extra virgin olive oil, 2 cloves of minced garlic, 1 teaspoon of finely ground black pepper, and 1/2 teaspoon of kosher salt until emulsified.
6. Place 6 cups of crisp mixed greens in a large salad bowl.
7. Pour half of the citrus dressing over the mixed greens and toss gently to coat.
8. Arrange the cooled seafood mix evenly over the dressed greens.
9. Drizzle the remaining citrus dressing over the seafood and greens.
10. Sprinkle 1/4 cup of chopped fresh cilantro on top as a garnish.
Kick back and enjoy the contrast of tender seafood against the crisp greens, with the zesty dressing tying it all together. For a creative twist, serve it in individual mason jars for a portable picnic or top with avocado slices for extra creaminess.
7 Mares Fritters with Dipping Sauce
Out-of-this-world flavor meets down-home comfort in these crispy fritters. Inspired by the classic Mexican seafood stew, these bite-sized snacks pack a savory punch perfect for any gathering. Serve them hot with the zesty dipping sauce for an instant crowd-pleaser.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb fresh bay scallops, patted dry
– 1 cup all-purpose flour
– 2 large farm-fresh eggs, beaten
– 1 cup panko breadcrumbs
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/4 tsp cayenne pepper
– 1/2 cup buttermilk
– 1/2 cup mayonnaise
– 2 tbsp fresh lime juice
– 1 tbsp chopped fresh cilantro
– 1 tsp hot sauce
– 2 cups vegetable oil for frying
– Kosher salt to taste
Instructions
1. Combine 1/2 cup all-purpose flour, smoked paprika, garlic powder, and cayenne pepper in a shallow bowl.
2. Place beaten farm-fresh eggs in a second shallow bowl.
3. Place panko breadcrumbs in a third shallow bowl.
4. Dredge each fresh bay scallop in the seasoned flour mixture, shaking off excess.
5. Dip the floured scallop into the beaten eggs, letting excess drip off.
6. Press the scallop firmly into panko breadcrumbs to coat completely.
7. Repeat with all scallops, placing them on a parchment-lined baking sheet.
8. Heat 2 cups vegetable oil in a heavy-bottomed pot to 375°F.
9. Fry scallops in batches for 2-3 minutes until golden brown and crispy.
10. Transfer fried scallops to a wire rack set over a baking sheet to drain.
11. Immediately season hot fritters with kosher salt.
12. Whisk together mayonnaise, buttermilk, fresh lime juice, chopped fresh cilantro, and hot sauce in a small bowl.
Perfectly crisp on the outside with tender, briny scallops inside, these fritters offer a satisfying crunch. The creamy dipping sauce provides a cool, tangy contrast that cuts through the richness. For a festive presentation, serve them on a platter with lime wedges and extra cilantro sprigs.
Summary
From classic soups to creative tacos, these 18 delicious 7 Mares recipes offer something for every seafood lover. We hope you’re inspired to dive into these flavorful dishes! Give one a try this week, leave a comment with your favorite, and don’t forget to share this roundup on Pinterest so fellow cooks can enjoy it too. Happy cooking!
