Mexican Seafood Salad

mexican seafood salad
Photo: Sidney Bensimon
Prep Time:
25 mins
Total Time:
50 mins

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.


  • 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)


  1. 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.

  2. 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.

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