Ensalada de Mariscos (Seafood Salad)
Ensalada de Mariscos (Seafood Salad)
Ensalada de Mariscos (Seafood Salad)
Ensalada de Mariscos (Seafood Salad)
  • 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
  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



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.


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.