Seafood Salad
Coastal Mexican shrimp and octopus dressed in lime, cooked just right. Learn why each seafood is simmered separately for the perfect firm bite.
The story behind
The whole dish hinges on not overcooking the seafood. Shrimp need only a brief simmer until they turn pink and curl; octopus is the opposite, demanding longer cooking, and sometimes a tenderizing step, because its collagen-rich flesh must break down slowly or it turns rubbery. Cooked separately and chilled fast, each keeps a clean, firm bite.
Surimi adds gentle sweetness and color, while tomato and onion bring the acidity and freshness that balance all that brine. Everything is dressed in plenty of lime, which both seasons and lightly "cooks" the surface, lifting every ingredient. Piled on crisp tostadas or spooned into a glass, it arrives cold and glistening, made for the coastal heat.
Instructions
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1In a large bowl, combine the shrimp, chopped octopus, and surimi.
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2Add the diced tomato, onion, and chopped cilantro; mix gently to integrate the colors.
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3Carefully fold in the avocado cubes so they don't mash and keep their shape.
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4Dress the salad with lemon juice, olive oil, salt, and pepper to taste.
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5Mix everything together until all ingredients are well coated with the dressing.
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6Serve in an individual bowl or in the center of the table, garnishing with a fresh cilantro sprig on top as shown in the image.
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7Serve with saltine crackers or corn tostadas.
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