Yum-talay (seafood Salad) Recipe
Combination of seafood mixed with lime juice, Thai chili, red onions, green onions, tomatoes, cucumbers, lettuce and cilantros. Served with steamed rice.
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Ingredients
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Seafood
Vegetables and Herbs
Other
Method
Prepare the Seafood
Clean and Cook Seafood
In a pot of boiling salted water, add the shrimp, squid, and fish fillet. Cook for 3-5 minutes until the shrimp turns pink, the squid is tender, and the fish is opaque. Remove from heat and drain.
Prepare the Vegetables and Dressing
Chop Ingredients
Finely chop the red onion, green onions, tomatoes, cucumber, and cilantro. Slice the Thai chilies thinly.
Make Dressing
Juice the limes and mix the lime juice with the chopped Thai chilies in a small bowl. Add a pinch of salt to taste.
Combine and Serve
Mix Salad
In a large mixing bowl, combine the cooked seafood, chopped vegetables, and cilantro. Pour the lime and chili dressing over the mixture and gently toss to ensure everything is well-coated.
Serve
Arrange a bed of lettuce on serving plates, scoop the seafood salad on top, and serve with steamed rice on the side.