Tropical Fruit and Seafood Salad

Name: Tropical Fruit and Seafood Salad
Yield: Makes 10 First-Course or 6 Main-Course Servings
Ingredients: 1 red onion, thinly sliced; Salt; 1 mango, halved lengthwise, pitted, flesh scooped out with a spoon, and cut into ½-inch dice; 2 Hawaiian papayas or 1 Mexican papaya (about 3 pounds total), peeled, seeded, and cut into lengthwise wedges; 1 pineapple, peeled, quartered lengthwise, cored, and quarters sliced crosswise into ¼-inch-thick wedges; 2 avocados, preferably Hass, halved, pitted, peeled, and coarsely chopped; 2 bell peppers, 1 yellow and 1 red, charred, peeled, and seeded and then cut lengthwise into ¼-inch-wide strips; 2 poblano chiles, charred, peeled, and seeded and then cut lengthwise into 1¼-inch-wide strips; 2 jalapeno chiles, seeded and finely chopped; 1 small bunch cilantro, large stems removed and leaves finely chopped; 2½ pounds cooked seafood such as lobster, crab, or shrimp meat; sea or bay scallops; or firm-fleshed fish such as tuna or swordfish; ⅓ cup sherry vinegar; ⅔ cup extra virgin olive oil; Pepper; Mint sprigs for garnish (optional)

Preparation info

Makes
10
First-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

When you make this salad, add the seafood to the other ingredients at the last minute, or the enzymes in the fruits will digest the proteins and turn the seafood into mush. The best approach is to assemble all the ingredients except the seafood, and then put the seafood (still warm if you just cooked it) into the salad just before serving.