Acapulco Seafood Salad Recipe

Prepare poaching liquid

In a medium saucepan combine 2 cups fresh lime juice, 2 cups water and 1 tsp kosher salt. Bring to a gentle simmer over medium heat — do not boil vigorously.

Poach seafood

Add shrimp and scallops to the simmering lime liquid in a single layer. Poach 2–3 minutes until shrimp turn pink and scallops are opaque and firm. Remove seafood with a slotted spoon and transfer to an ice bath to stop cooking. Drain well and roughly chop shrimp and scallops into bite-sized pieces. If using raw crab meat, fold it in at the end; if using pre-cooked imitation crab, shred or chop into 1-inch pieces and reserve.

Tip: Reserve about 1/4 cup of the poaching liquid (cooled) to adjust the dressing if you want extra acidity or seafood flavor.

Prepare vegetables: In a large bowl combine diced tomatoes, diced cucumber, finely diced red onion, minced jalapeño (start with half if you want milder heat), chopped cilantro and sliced green olives (if using). Toss gently to combine.

Taste the vegetable mix and season lightly with a pinch of salt to help draw out juices before adding dressing.

Make dressing: In a small bowl or jar combine 1 cup fresh lime juice, 1 tablespoon fresh orange juice (optional), 3 tablespoons extra-virgin olive oil, 2 tablespoons tomato ketchup (or smooth tomato salsa), 1 teaspoon hot sauce, 1 teaspoon granulated sugar, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust: add reserved cooled poaching liquid a tablespoon at a time if you want a brighter seafood note or to thin slightly. Adjust salt, sugar or hot sauce to taste.

Combine seafood and vegetables: Add the chopped poached shrimp, scallops and crab meat to the bowl with vegetables and herbs. Pour the dressing over the mixture.

Gently fold everything together until evenly coated. Fold in diced avocado last so it keeps its shape. Check seasoning and add more salt, pepper or hot sauce if needed. Chill 10–15 minutes if time allows so flavors meld, but serve within 1 hour to keep avocado fresh.

Serve on lettuce leaves as individual cups or mound on a platter. Garnish with extra cilantro sprigs and a lime wedge. Offer tortilla chips or tostadas on the side for scooping.

Estimated make-ahead: Salad can be prepared (without avocado and chips) and refrigerated up to 6 hours. Add avocado right before serving.