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Lime Marinated Seafood Salad
Courtesy of California Ripe Olives
Servings: 4
Prep Time: 20 Min.
Cook Time: n/a
Chill Time: 1 Hr.
What you need:
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1/2 lb. fish fillets (ocean perch or red snapper fillets), cut into 1 inch chunks and poached
1/4 lb. small bay scallops. poached
1/4 lb. medium uncooked shrimp, peeled , deveined and poached
1 c. diced avocado
3/4 c.olives, halved
1/2 c. chopped green onions
1/4 c. lime juice
3 Tbsp. chopped cilantro
3/4 tsp. kosher salt
pinch of cayenne pepper
What to do:
1. To poach fish and seafood; Heat lightly salted water seasoned with lemon or white wine in a pan. Clean and cut fish into 1" cubes. Add fish, scallops and shrimp to water and simmer gently 6 to 12 min. until fish becomes translucent. Carefully remove fish and seafood from water, place on platter and cool.
2. In a large mixing bowl, combine snapper, scallops, shrimp, avocado, olives and green onions. Season with olive oil, lime juice, cilantro, salt and cayenne.
3. Cover and refrigerate for at least 1 hr. before serving.

*Snapper can be substituted with perch, rockfish, salmon.
Serve with:
Bakery fresh corn muffin and raspberry sorbet for dessert.
Wine pairings:
Sauvignon Blanc, Sancerre, Chardonnay
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