Mexican Seafood Salad

Name: Mexican 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)

By

Martha Stewart Editors

Updated on July 26, 2018

mexican seafood salad — Photo: Sidney Bensimon

Prep Time:

25 mins

Total Time:

50 mins

Servings:

4

Plump shrimp and delicate red snapper adorn this summery corn-and-tomato salad. Serve atop tender lettuce leaves and sprinkle with corn nuts for a satisfying crunch.

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

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, cover, and let stand until shrimp are opaque and fish is cooked through, 3 to 4 minutes. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
Stir together corn, tomatoes, jalapeno, 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 (or refrigerate, covered, up to 1 day). Season with salt and pepper. Serve seafood salad over lettuce, topped with corn nuts.