Ensaladilla de Mariscos (Seafood Salad) is a classic dish in Spanish cuisine, often enjoyed as a light and refreshing appetizer or a side dish. It typically features a mix of seafood, vegetables, and a creamy dressing, making it a flavorful and satisfying dish. It’s popular during holidays, especially in coastal regions of Spain.
Here’s how to make a delicious Ensaladilla de Mariscos (Seafood Salad):
Ensaladilla de Mariscos (Seafood Salad)
Ingredients:
- 1/2 lb (225 g) cooked shrimp, peeled and chopped
- 1/2 lb (225 g) cooked crab meat or imitation crab (surimi), chopped (optional, you can also use other seafood like scallops or squid)
- 1 cup cooked potatoes, diced
- 1/2 cup cooked carrots, diced
- 1/2 cup frozen peas, thawed
- 1/4 cup red bell pepper, finely chopped (optional, for color)
- 1/4 cup green olives, sliced (optional)
- 1/2 cup mayonnaise (you can also use a mixture of mayo and sour cream for a lighter version)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (or white wine vinegar)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley (optional, for garnish)
- Lemon wedges (for serving)
Instructions:
- Prepare the Vegetables:
- Cook the potatoes and carrots until tender (you can boil them in salted water until soft). Dice them once cooled.
- Thaw the peas if using frozen peas.
- Prepare the Seafood:
- If using shrimp, peel and chop them into bite-sized pieces.
- If using crab meat, chop it into smaller pieces. If you’re using imitation crab, break it into chunks.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked shrimp, crab meat, diced potatoes, diced carrots, peas, red bell pepper (if using), and green olives (if using).
- Make the Dressing:
- In a separate bowl, whisk together the mayonnaise, olive oil, lemon juice (or vinegar), salt, and black pepper until smooth and creamy.
- Combine Everything:
- Pour the dressing over the seafood and vegetable mixture. Gently toss everything together to coat evenly.
- Chill:
- Refrigerate the salad for at least an hour to let the flavors meld together.
- Serve:
- Garnish with fresh parsley if desired and serve with lemon wedges on the side for a fresh, zesty touch.
Tips:
- You can make the salad ahead of time, as it keeps well in the fridge for a day or two.
- For extra flavor, you can add a pinch of paprika or a few dashes of hot sauce.
- This salad can be served as a light main dish or as a side alongside other Spanish tapas.
Ensaladilla de Mariscos is a delicious, refreshing seafood salad that’s perfect for a summer meal or a festive gathering. Enjoy!
