Chef Nathan Deters from La Bodega shares his recipe for Ensalada Mariscos.
Ensalada Mariscos
- 4 oz Shrimp Peeled & Deveined, Chopped
- 4 oz Bay Scallops
- 4 oz Calamari Rings, & Tentacles
- 4 oz Diced Roma Tomato
- 2 oz Diced Red Onion
- 2 oz Diced Yellow Pepper
- 2 oz Diced Green Pepper
- ¼ Bunch Cilantro, Chopped
- 4 oz Lemon Juice
- 4 oz Lime Juice
- 4 oz Orange Juice
- 1 Tsp Ground Cumin
- 1 Tsp Smoked Paprika
- ½ Tsp Chile Flakes
- 2 Tsp Kosher Salt
- ½ Tsp Ground Black Pepper
In a glass or stainless steel mixing bowl combine all ingredients and mix thoroughly. Cover with plastic and refrigerate for 6-8 hrs. Serve in glasses or bowl and garnish with citrus wedge or cilantro sprig.
