Spicy Seafood Salad

Ingredients

In this adaptation, the Mexican Cóctel de conchas is transformed into a Southeast Asian Spicy Seafood Salad. The original dish's tomato-based sauce is replaced with a zesty dressing infused with chili, lime, and lemongrass. The traditional Mexican ingredients are substituted with Southeast Asian flavors such as palm sugar, fish sauce, and fresh herbs like Thai basil and cilantro. The result is a fusion dish that combines the best of both cuisines. We alse have the original recipe for Cóctel de conchas, so you can check it out.

• 500g (1.1 lb) mixed seafood (shrimp, squid, mussels) 500g (1.1 lb) mixed seafood (shrimp, squid, mussels)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon palm sugar 1 tablespoon palm sugar
• 1 lemongrass stalk, finely chopped 1 lemongrass stalk, finely chopped
• 1 red chili, finely chopped 1 red chili, finely chopped
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 cup mixed fresh herbs (Thai basil, cilantro, mint), roughly chopped 1 cup mixed fresh herbs (Thai basil, cilantro, mint), roughly chopped
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 35g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the fish sauce, lime juice, palm sugar, lemongrass, and red chili to make the dressing.
2. 2.
   Add the mixed seafood to the dressing and marinate for 15 minutes.
3. 3.
   In a separate bowl, combine the cucumber, red bell pepper, red onion, and mixed herbs.
4. 4.
   Heat a grill or skillet over medium-high heat and cook the marinated seafood until cooked through, about 2-3 minutes per side.
5. 5.
   Add the cooked seafood to the vegetable and herb mixture and toss gently to combine.
6. 6.
   Season with salt to taste.
7. 7.
   Serve the Spicy Seafood Salad chilled or at room temperature.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before marinating. Avoid overcooking to maintain its tenderness.
• Lemongrass — Remove the tough outer layers and use only the tender inner part for maximum flavor.
• Thai basil — If unavailable, regular basil can be used as a substitute.

Tips & Tricks

• Adjust the spiciness by adding more or less chili according to your preference.
• For an extra burst of flavor, add a squeeze of fresh lime juice before serving.
• Serve the salad on a bed of lettuce leaves for an attractive presentation.
• Feel free to add other vegetables such as cherry tomatoes or bean sprouts for additional crunch.
• If you prefer a sweeter taste, increase the amount of palm sugar in the dressing.

Serving advice

Serve the Spicy Seafood Salad as a refreshing appetizer or light main course. Garnish with additional fresh herbs and lime wedges for an extra pop of color and flavor.

Presentation advice

Arrange the salad on a large platter, showcasing the vibrant colors of the seafood and vegetables. Drizzle some of the dressing over the top and sprinkle with chopped herbs for an enticing presentation.