Mexican Seafood Salad Recipes

Steps:

• 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.

Steps:

• Juice 1 lime into a large saucepan, and add the rind, 1 quart water, 3 tablespoons orange juice and the zest, allspice, 1/4 teaspoon salt, and the pepper. Bring to a boil. Reduce heat to medium, and simmer for 10 minutes.
• Prepare an ice-water bath. Add the shrimp to simmering water, and cook until pink and opaque, about 3 minutes. Transfer to ice-water bath using a slotted spoon. Let shrimp cool slightly, about 5 minutes, then peel and devein; cut into small pieces.
• Juice remaining 1 1/2 limes, and whisk with remaining 1 tablespoon orange juice, 1/4 teaspoon salt, the lime zest, tomato paste, and cayenne pepper in a medium bowl (season with more cayenne if desired). Toss in shrimp, onion, and tomato.
• Refrigerate, stirring occasionally, at least 30 minutes. Divide lettuce leaves among 4 plates. Top with shrimp and avocado, and serve with lime wedges.

Steps:

• Place the shredded imitation crab into a glass or porcelain bowl. Plastic or metal are not recommended. Stir olive oil into the crabmeat until well coated, then stir in the cilantro, onion, tomato and serrano peppers. Squeeze the lime juice over everything, and mix well. Season with plenty of salt and pepper. Refrigerate for about 1 hour before serving.