Prep 30 mins
Cook 1 hr
Need a hang-over cure? This cold, refreshing, vitamin-C rich starter is reputed in Nicaragua and in coastal towns of Mexico to do so. The Spanish name for this seafood salad is "vuelva a la vida", which means "return to life." Either way, it sounds yummy! Compliments of Food and Wine Magazine. It does need overnight marinating time.
- 1⁄2 cup fresh lime juice
- 1⁄4 cup fresh orange juice
- 1⁄4 cup tomato juice
- 1 tablespoon tomato paste
- salt & freshly ground black pepper
- hot sauce
- 2 lbs shelled and deveined large shrimp
- 1⁄2 lb cleaned squid, cut into 1/2-inch ring, tentacles halved
- 2 lbs tomatoes, halved, seeded and finely diced
- 2 Hass avocadoes, cut into 1/2-inch dice
- 4 scallions, which and tender green parts only, thinly sliced
- 1 small red onion, finely diced
- 2 tablespoons chopped cilantro
- 1 tablespoon chopped flat leaf parsley
- plantain chips, for serving
- Bring a large pot of salted water to a boil and fill a large bowl with ice water. In another large bowl, whisk the lime, orange and tomato juices with the tomato paste. Season with salt, pepper and hot sauce.
- Cook the shrimp in the boiling water just until curled and pink, about 1 minute. Using a slotted spoon, transfer the shrimp to the ice water. Return the pot of water to a boil and add the squid. Cook until firm but tender, about 30 seconds. Drain immediately and add to the ice water.
- When cool, drain the shrimp and squid and pat both dry. Add to the bowl with the juices and toss well to coat. Transfer mixture to a large resealable plastic bag. Close the bag, pressing out the air. Refrigerate overnight, turing the bag occasionally.
- Transfer the seafood salad to a bowl and stir in the tomatoes, avocados, scallions, onion, cilantro and parsley; season with salt, pepper and hot sauce. Refrigerate for at least 30 minutes or up to 2 hours. Using a slotted spoon, scoop into martini glasses and serve with the plantain chips.