Recipe: Marinated Seafood Salad (Veuva La Vida)
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
6 to 8 servings
Ingredients
  • 1 pound skinless striped bass filet, small dice
  • 1 cup lime juice
  • ½ cup orange juice
  • 1 tablespoon kosher salt, plus more to taste
  • ½ red onion, small dice
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 tablespoons orange juice
  • ¼ cup tomato juice
  • 2 tablespoons fresh orange juice
  • 1 tablespoon ketchup
  • 2 teaspoons lime juice
  • 1 tablespoon worcestershire
  • 1 tablespoon tabasco
  • ½ teaspoon old bay seasoning
  • 2 ounces small red onion, roughly chopped
  • ½ garlic clove
  • ⅓ serrano chile
  • Marinated fish, drained
  • Marinated shrimp, drained
  • 8 ounces jumbo lump crab meat
  • ½ cup cocktail sauce
  • ½ cup diced cucumber
  • 1 tablespoon roughly chopped cilantro
  • 1 tablespoon roughly chopped parsley
  • 3 scallions, thinly sliced
  • 2 avocados, diced
  • Fresh horseradish, grated, for garnish
  • Tortilla chips, for serving
Directions
  1. In a medium bowl, combine the bass, lime juice, orange juice, salt and red onion. Cover in plastic wrap and refrigerate for at least 1 hour and up to overnight.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat and prepare an ice bath. Add the shrimp and boil until just cooked, 1 minute. Transfer to the ice bath to cool. Once completely cool, drain and toss with olive oil and orange juice. Season with salt.
  3. Make the cocktail sauce: In a blender, puree all the cocktail sauce ingredients until smooth.
  4. Assemble the veuva la vida: In a large bowl, toss together the marinated fish, marinated shrimp, crab meat and ½ cup cocktail sauce to incorporate. Cover in plastic wrap and refrigerate for 1 hour.
  5. Add the cucumber, cilantro, parsley, scallions and avocados to the bowl and toss to coat. Transfer to a bowl and garnish with grated fresh horseradish, then serve with tortilla chips.