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. This is a bright and tangy seafood salad for fans of vibrant Mexican flavors, today’s Mexican-Style Seafood Salad is creamy and refreshing, not spicy, and perfect for enjoying as a dip, side salad or as shrimp tacos.

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)
• 2 avocados – diced
• ¾ cup chopped cilantro
• 3 tablespoons safflower oil
• 1 head Boston or bibb lettuce, leaves separated
• Corn nuts, for serving (optional)

Directions

1. 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.
2. 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.
3. Transfer to plate; let cool about 5 minutes. Discard lime. Cut corn from cobs.
4. Peel and dice avocados
5. 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
6. Season with salt and pepper.
7. Serve seafood salad over lettuce, topped with corn nuts and diced avocados.

Options and notes:

• Salad can be made ahead to step three and refrigerated, covered, for up to 1 day.
• Option- this salad can be used as seafood tacos, simply use your favorite soft shell wrap.
• While this recipe can be made with any variety of cooked shrimp, it’s works well when you use a smaller variety – look for 60/70 or 50/60 (per pound) size, like rock shrimp or even salad shrimp.