Salad: Mexico – Baja California, Northern Mexico – Ensalada de Mariscos

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 10 oz (285 g) cooked shrimp, peeled and tails removed (about 12–15 medium shrimp)
- 8 oz (225 g) cooked octopus, sliced (use pre-cooked octopus or simmer fresh until tender)
- 8 oz (225 g) sea scallops or bay scallops, seared or poached (approx. usable weight)
- 1 ripe avocado, diced
- 1 medium English cucumber, seeded and diced — about 8 oz (225 g)
- 1/2 cup (75 g) cherry tomatoes, halved (optional)
- 1/4 small red onion, thinly sliced — about 1.5 oz (45 g)
- 1 small jalapeño, seeded and finely minced (optional) — about 0.3 oz (8 g)
- 1/3 cup (8 g) fresh cilantro, chopped
- 1/3 cup (80 ml) fresh lime juice (about 3–4 limes)
- 2 tbsp (30 ml) fresh orange juice (about 1 small orange)
- 3 tbsp (45 ml) extra-virgin olive oil
- 1 small garlic clove, minced — about 1 tsp (5 g)
- 1/2 tsp (2.5 g) kosher salt, adjust to taste
- 1/4 tsp (0.5 g) freshly ground black pepper, adjust to taste
- Lime wedges for serving

Instructions

Short Description:
A chilled Baja California seafood salad of mixed shrimp, octopus, and scallops tossed with creamy avocado, crisp cucumber, cilantro, and a bright citrus-lime dressing. Light, tangy, and built to showcase fresh local seafood.

Regional Notes:
This Northern Mexico (Baja California) version highlights local seafood—shrimp, tender octopus, and scallops—served chilled rather than as ceviche, and balanced with avocado and cucumber. The dressing leans on lime with a touch of orange for brightness typical of coastal Baja preparations rather than heavy cream or mayonnaise-based dressings found elsewhere.

1. Prepare seafood: if using raw shrimp and scallops, bring a pot of salted water with a bay leaf and 1/2 onion quarter to a boil, then reduce to a simmer. Poach shrimp 2–3 minutes until pink and just cooked; remove and cool. Poach scallops 1–2 minutes or sear in a hot skillet 1–2 minutes per side until opaque; cool. If using fresh octopus, simmer in salted water 45–60 minutes until tender, then cool and slice; otherwise use pre-cooked octopus sliced into bite-sized pieces.
2. In a medium bowl, whisk together lime juice, orange juice, olive oil, minced garlic, salt, and black pepper until emulsified to make the citrus dressing. Taste and adjust seasoning.
3. In a large mixing bowl, combine the cooled shrimp, sliced octopus, and scallops. Pour about two-thirds of the dressing over the seafood and toss gently to coat. Reserve the remaining dressing.
4. Add the diced cucumber, halved cherry tomatoes (if using), thinly sliced red onion, minced jalapeño (if using), and chopped cilantro to the seafood. Toss gently to combine.
5. Fold in the diced avocado last, gently tossing so it holds shape; add reserved dressing a little at a time if a wetter salad is preferred. Adjust salt and pepper to taste.
6. Chill the salad in the refrigerator 15–30 minutes to let flavors meld (do not marinate for hours to avoid textural changes). Serve cold or slightly chilled with lime wedges.