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Gallery Mexican Seafood Salad Credit: Sidney Bensimon Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 3 tablespoons fresh lime juice, squeezed rinds reserved Kosher salt and freshly ground pepper 3 ears corn, shucked 3/4 pound medium shrimp (preferably wild), peeled and deveined 3/4 pound skin-on red-snapper fillet 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups) 1 jalapeno, thinly sliced into rounds 1/2 white onion, finely chopped (3/4 cup) 3/4 cup chopped cilantro 3 tablespoons safflower oil 1 head Boston or Bibb lettuce, leaves separated Corn nuts, for serving (optional)
Gallery Mexican Seafood Salad Credit: Sidney Bensimon
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Gallery
Mexican Seafood Salad Credit: Sidney Bensimon
Mexican Seafood Salad
Credit: Sidney Bensimon
Mexican Seafood Salad
Recipe Summary prep: 25 mins total: 50 mins Servings: 4
Recipe Summary
prep: 25 mins total: 50 mins
Servings: 4
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 3 tablespoons fresh lime juice, squeezed rinds reserved Kosher salt and freshly ground pepper 3 ears corn, shucked 3/4 pound medium shrimp (preferably wild), peeled and deveined 3/4 pound skin-on red-snapper fillet 2 medium tomatoes, cored and coarsely chopped (1 1/2 cups) 1 jalapeno, thinly sliced into rounds 1/2 white onion, finely chopped (3/4 cup) 3/4 cup chopped cilantro 3 tablespoons safflower oil 1 head Boston or Bibb lettuce, leaves separated Corn nuts, for serving (optional)
Directions
Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate. Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
Stir together corn, tomatoes, jalapeno, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.
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All Reviews for Mexican Seafood Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mexican Seafood Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
