Ensalada de Mariscos (Seafood Salad)
Ensalada de Mariscos (Seafood Salad)
Ensalada de Mariscos (Seafood Salad)
Ensalada de Mariscos (Seafood Salad)
Servings
4servings
Servings
4servings
Ingredients
  • 18-ounce fish fillet firm(any white fish)
  • 6jumbo shrimpcleaned and peeled
  • 3-4large sea scallops,
  • tablespoons Old Bay seasoning
  • 1/4teaspoon chipotle powderor Cayenne
  • salt and pepperto taste
  • olive oil
  • 1cup red oniondiced
  • 4tablespoons red wine vinegar
  • 1/2teaspoon oreganocrushed
  • 3large Roma tomatoesseeded and diced
  • 2 cloves garlicminced
  • 1 habanero pepperminced (or use 1 hot pepper of your choice)
  • 1cup cucumberseeded and diced
  • 1/4cup cilantrochopped
  • 1/4cup flat leaf parsleychopped
  • 1-2tablespoons Mexican-style hot sauce(optional)
  • Juice of 2 key limesor 1 regular lime
You Will Also Need
  • 1large avocadosliced
  • tortilla chipsor corn tostadas
Instructions
  1. Bring the seafood to room temperature at least 20 minutes before cooking. Combine the Old Bay seasoning, chipotle, salt and pepper in a small bowl. Season the seafood lightly on both sides; set aside.
  2. Preheat a couple of tablespoons of olive oil to medium heat in a large skillet for a few minutes. Cook the shrimp and scallops for 3 minutes per side. The shrimp should be pink and the scallops should be opaque. Transfer to a plate to cool. In that same pan, add a little more oil and cook the fish for 3 to 4 minutes per side or until flaky. Remove from heat and let cool.
  3. In a small bowl, combine the red onions, red wine vinegar, 1/3 teaspoon salt and 1/2 teaspoon of oregano. Stir well to combine and set aside. Let them marinate while you finish the rest of the recipe.
  4. In a large bowl combine the tomato, garlic, hot pepper, cucumber, cilantro and parsley. Chop the seafood into bite-size pieces and fold into tomato mixture. Add the reserved onion mixture, hot sauce, lime juice and 4 tablespoons of olive oil. Stir and taste for salt and pepper. Garnish with avocado slices and serve with tortilla chips, tostadas or saltine crackers.
Recipe Notes

ensalada-prep

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Removing the seeds and pulp from the tomatoes and cucumbers will prevent your salad from having too much liquid. Keep the tomato pulp to prepare a fresh tomato sauce for your favorite rice dish.

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Marinating the onion in the vinegar ahead of time will mellow out that strong onion flavor. I do this often when preparing fresh salsa or salads.