Ensalada De Mariscos Recipe

Poach shrimp and squid

Bring a large pot of salted water (about 4 cups) to a gentle boil. Add a bay leaf if available. Reduce to a simmer and add the shrimp; cook until just opaque, about 2 minutes for 21/25 shrimp. Remove with a slotted spoon to an ice bath to stop cooking. Quickly add the squid rings to the same simmering water and cook 30–45 seconds until they turn opaque and curl slightly. Transfer squid to the ice bath. Drain both and pat dry with paper towels.

Prepare mussels and crab

If using fresh mussels in shell, steam until they open (discard any that don't) and remove meat from shells, then cool and chop coarsely. If using pre-cooked shelled mussels or canned, drain and pat dry. Flake imitation or lump crab into bite-sized pieces. Combine shrimp, squid, mussels, and crab in a large bowl.

While seafood cools, finely dice red and green bell peppers and celery into small, uniform pieces (about 1/4" dice). Thinly slice the red onion and separate into half-moons; if you prefer milder onion, soak sliced onion in cold water for 5 minutes and drain. Halve cherry tomatoes. Chop cilantro and parsley. Add all vegetables and herbs to the bowl with the seafood and toss gently to combine.

In a separate bowl or jar, whisk together olive oil, lime juice, lemon juice, mayonnaise, minced garlic, dijon mustard, honey, smoked paprika, red pepper flakes, salt, and black pepper until emulsified and smooth. Taste and adjust salt, acid (lime/lemon), or sweetness as needed.

Pour about three-quarters of the dressing over the seafood-vegetable mixture and toss gently to coat. Reserve the remainder to adjust seasoning before serving. Let the salad marinate in the refrigerator for 20–30 minutes to allow flavors to meld; you can serve sooner if preferred.

If using avocado, dice just before serving and fold in gently to avoid mashing. Taste the salad and add remaining dressing if it needs more moisture or seasoning. Adjust salt and pepper to taste and add a squeeze of lime if desired.

Serve the ensalada de mariscos chilled or at cool room temperature over a bed of mixed salad greens or romaine. Garnish with additional chopped cilantro/parsley and lime wedges. Serve with crusty bread or tostadas if desired.