Name: Mexican-Style Seafood Salad
Prep time: 25 min
Total time: 50 min
Ingredients: 3 tablespoons fresh lime juice, squeezed rinds reserved; Kosher salt and freshly ground pepper; 3 ears corn, shucked; 0.75 pound medium shrimp (preferably wild), peeled and deveined; 0.75 pound skin-on red-snapper fillet; 2 medium tomatoes, cored and coarsely chopped (1 ½ cups); 1 jalapeno, thinly sliced into rounds; 0.5 white onion, finely chopped (¾ cup); 0.75 cup chopped cilantro; 3 tablespoons safflower oil; 1 head Boston or Bibb lettuce, leaves separated; Corn nuts, for serving (optional)

Mexican-Style Seafood Salad

5.0

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This colorful dinner salad is packed with shrimp and red snapper, and there's a summery mix of corn, tomatoes, and lime over tender lettuce leaves.

Greg Lofts

Updated on June 18, 2024

Mexican Seafood Salad — Photo:
Sidney Bensimon

Prep Time:

25 mins

Total Time:

50 mins

Servings:

Colorful, summery, and satisfying, this dinner salad is packed with plump shrimp and delicate red snapper. There’s an irresistible mix of corn and tomatoes with lime, cilantro, white onion, and jalapeño that complements the sweetness of the seafood and is balanced by the tender lettuce leaves. A scattering of corn nuts on top brings a delicious crunch and takes this meal over the top. Even better, you can cook the seafood and corn and combine the ingredients up to a day ahead, then refrigerate. Assemble it on the lettuce when you’re ready to serve.

Ingredients

3 tablespoons fresh lime juice, squeezed rinds reserved
Kosher salt and freshly ground pepper
3 ears corn, shucked
¾ pound medium shrimp (preferably wild), peeled and deveined
¾ pound skin-on red-snapper fillet
2 medium tomatoes, cored and coarsely chopped (1 ½ cups)
1 jalapeno, thinly sliced into rounds
½ white onion, finely chopped (¾ cup)
¾ cup chopped cilantro
3 tablespoons safflower oil
1 head Boston or bibb lettuce, leaves separated
Corn nuts, for serving (optional)

Directions

Boil water and lime rinds; cook corn:

Bring 1 1/2 inches water and lime rinds to a boil in a wide pot; season generously with salt. Add corn; boil until bright yellow and crisp-tender, 3 minutes. Transfer corn to a plate.
Add shrimp and fish to pot; remove from heat and cover:

Add shrimp and fish to pot; remove from heat, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes.
Remove shrimp and fish and cool; cut corn from cobs:

Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
Combine corn, tomatoes, chile, onion, cilantro, lime and oil: flake fish:

Stir together corn, tomatoes, jalapeño, onion, cilantro, lime juice, and oil. Remove skin from fish; flake into bite-size pieces and stir into corn mixture with shrimp. Let cool completely, stirring occasionally

Salad can be made ahead to this point and refrigerated, covered, for up to 1 day.
Season and serve:

Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.