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Ingredients
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Seafood and Fish
Vegetables & Herbs
Dressing & Seasoning
Finishing & Garnish
Method
Prepare Seafood
- 1
Poach or Quick-Cook Seafood
Bring a medium pot of water to a gentle simmer with a pinch of salt and 1 tablespoon lemon juice. Add the shrimp and calamari (if using) and poach until opaque and just cooked — about 2–3 minutes for shrimp, 1–2 minutes for calamari. Use a slotted spoon to transfer to a bowl of ice water to stop cooking. Drain and pat dry. If using raw sea bass, cut into 1/2-inch pieces and briefly sauté in a nonstick skillet with 1 teaspoon olive oil over medium-high heat until just cooked through, about 1–2 minutes per side depending on thickness; transfer to a plate to cool. Alternatively, the bass may be briefly poached in the same simmering water for 1–2 minutes until opaque and firm. Allow all seafood to cool completely.
- 2
Flake or cut cooled sea bass into bite-size pieces. Combine bass, shrimp, crab meat, and calamari in a large mixing bowl. Toss gently to mix.
Prepare Vegetables & Herbs
- 3
Seed and dice the tomatoes and cucumber so the salad doesn't become watery. Finely dice the red onion and green bell pepper. Mince the jalapeño if using. Chop the cilantro and slice the green onions. Add all vegetables and herbs to the bowl with the seafood.
Make Dressing
- 4
In a small bowl or jar combine extra-virgin olive oil, red wine vinegar, lime juice, remaining 2 tablespoons lemon juice, Dijon mustard, honey (if using), ground cumin, smoked paprika, hot sauce (if using), salt, and black pepper. Whisk or shake vigorously until emulsified and slightly thickened.
Assemble Salad
- 5
- 6
Fold in diced avocado and sliced green onions just before serving to keep avocado from browning.