With temperatures rising up to 90 F in Cabo San Lucas this June, we love fresh and light lunches by our Executive Chef Marco Bustamante. Even more so, as we love all the fresh veggies and daily fresh catch from the Pacific ocean and the Sea of Cortez. Try out our Seafood Salad – it is one of my personal favorites! And don’t worry – if you don’t have all the ingredients, just mix and add your favorites! You will be pleasantly surprised with the result!
Ingredients
3 ea. Scallops (blanched for 2 minutes in boiling water)
6 ea. Shrimp (cleaned and blanched for 4 minutes in boiling water)
4 oz. Seabass (cut into ½ in cubes and soaked in lime juice for 1 hour)
3 oz. Octopus (blanched in boiling water 1 hour for every two pounds)
3 oz. Calamari (Grilled whole and but into rings)
1 ea. Lemon Zest
2 ea. Orange Segments
10 ea. Cherry Tomatoes (Cut in half)
8 oz. Cleaned Baby Mixed Green Lettuce
4 oz. Chipotle Vinaigrette (see instructions below)
3 oz. Oven Dried Tomato (see instructions below)
Method
Place all shellfish in a bowl with lemon zest, cherry tomatoes, and orange segments and toss with 2 oz. Of the vinaigrette and season with salt and pepper.
Toss the lettuce in a bowl with 1 oz. of the vinaigrette and season with salt and pepper.
Place shellfish in the bowl first and top with salad. Place a spoon of the chopped oven dried tomatoes next to the salad. Finish by drizzling each salad with a spoon full of the remaining vinaigrette.
_Chipotle Vinaigrette
¼ Cup Lime Juice
½ Cup Olive Oil
1 oz. Chopped Dried Chipotle
¼ bunch Cilantro (Rough Chopped)
Method
Mix all ingredients in a bowl and finish with Salt and Pepper.
_Oven Dried Tomatoes
8 ea. Roma Tomatoes
Olive Oil
Garlic
Thyme
Salt and Pepper
Method
Cut Roma tomatoes in half and remove the seeds with a spoon.
Brush baking pan with olive oil and sprinkle with Thyme, Garlic slices and salt and pepper.
Lay tomato half on baking pan.
Brush each tomato half with olive oil, thyme, garlic and season with salt and pepper.
Place to dry in a 200 degree oven for 1 ½ hours.
Remove from oven and chop roughly.
Save in the fridge until ready for use.
Buen provecho!
Let us know how you liked the salad! You can also post a photo on our Facebook page or send it to us by Twitter (@CapellaPedregal). We’d be glad to see your version of Capella Pedregal’s Seafood Salad.
