This seafood salad recipe is from the Hyatt Ziva Rose Hall in Puerto Vallarta and is one of the best things I’ve ever eaten. I asked the chef if he would share the recipe and was thrilled when he said yes.
Though this dish was introduced as ceviche, the shrimp and scallops were poached just enough to cook them which left them perfectly tender. Overcooking fresh seafood can ruin it in a heartbeat, which is why I loved this method of preparation.
I always buy my seafood at a high-end grocery store or at a seafood market, and you should, too. If you’re going to make anything with seafood, make sure it’s as fresh as you can buy or just don’t buy it. I made this seafood salad recipe a few hours after I bought the seafood.
This is another reason I loved the Hyatt Ziva Rose Hall. If you’re thinking about a Puerto Vallarta all-inclusive vacation, this is the place. The seafood there is as fresh as you can get!
Scallop and Shrimp Seafood Salad Recipe
I made this recipe for my picky husband and he agreed it was one of the best things he’d ever eaten. When both of us rave about a recipe, I can promise you it’s going to be amazing! Enjoy!
How to Make this Seafood Salad Recipe
Ingredients
To taste kosher salt
8 Oz Sea baby scallops
8 Oz Small shrimp, peeled and deveined
3 Oz finely chopped white onion
4 Oz finely chopped pear tomato
5 Oz Fresh lemon juice
3 Tablespoon chopped fresh cilantro
1 Teaspoon finely chopped serrano chili
½ Teaspoon Freshly ground black pepper
2 Oz olive oil
2 Avocados, halved, with about half of the flesh scooped out. (Make guacamole for serving on the side with chips!)
Saltines, tortilla or plantain chips
Directions
Bring a pot of salted water to boil.
Add the scallops and shrimps, reduce the heat and poach gently for about 2 minutes.
Drain well and chill at least 30 minutes, or up to overnight.
Stir together the onion, tomatoes, lime juice, cilantro, serrano chili, and olive oil in a large bowl.
Season with salt and pepper.
Add the scallops and shrimps to the sauce and stir gently to combine.
Divide among 4 avocado shells.
Serve the seafood salad with saltines, plantain chips or corn tortilla chips.
This was so easy and delicious!
What to Pair with this Seafood Salad Recipe
We love to eat appetizers for dinner, especially on busy weekends. I’d pair this with either Peach Salsa or this easy salsa recipe with watermelon from Carnival Cruise Lines. This Apple Margarita would be an amazing cocktail to serve alongside the food!
Below is a printable recipe to take to the store.
I brought this seafood salad recipe back from Puerto Vallarta last year because it was one of the best I've ever eaten. It was introduced at ceviche, but the shrimp and scallops were poached just enough to cook them which left them so tender.
- To taste kosher salt
- 8 Oz Sea baby scallops
- 8 Oz Small shrimp peeled and deveined
- 3 Oz finely chopped white onion
- 4 Oz finely chopped pear tomato
- 5 Oz Fresh lemon juice
- 3 Tablespoon chopped fresh cilantro
- 1 Teaspoon finely chopped serrano chili
- ½ Teaspoon Freshly ground black pepper
- 2 Oz olive oil
- Saltines tortilla or plantain chips
-
Bring a pot of salted water to boil. Add the scallops and shrimps, reduce the heat and poach gently for about 2 minutes.
-
Drain well and chill at least 30 minutes, or up to overnight.
-
Stir together the onion, tomatoes, lime juice, cilantro, serrano chili, and olive oil in a large bowl.
-
Season with salt and pepper.
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Add the scallops and shrimps to the sauce and stir gently to combine.
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Divide among 4 glasses or bowls.
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Serve with saltines, plantain chips or corn tortilla chips.
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