Mexican Citrus Seafood Salad

Ingredients

• ½ lb large shrimp, peeled and deveined
• ½ lb cleaned octopus tentacles, cut into 1-inch pieces
• ½ lb firm white fish fillet (mahi-mahi or sea bass), cut into 1-inch cubes
• ¾ cup fresh lime juice
• ½ cup fresh orange juice
• 1 whole medium red onion, finely diced
• 1 whole jalapeño, stemmed, seeded, and minced
• 1 whole ripe avocado, cut into 1/2-inch cubes
• ¼ cup fresh cilantro, roughly chopped
• 1 whole roma tomato, seeded and diced
• 3 tbsp extra-virgin olive oil
• ¾ tsp kosher salt
• ¼ tsp freshly ground black pepper
• 1 cup crispy tortilla chips, for serving

Instructions

1. 1

   Fill a large pot with 2 quarts of water and bring to a rolling boil over high heat. Add 2 teaspoons of kosher salt — the water should taste like the sea. Add the 0.5 lb of octopus pieces and reduce the heat to medium. Simmer gently for 25-30 minutes, until the octopus is fork-tender and no longer translucent. You want it fully cooked but not falling apart. Transfer the octopus to a cutting board with a slotted spoon, reserving the cooking liquid. Once cooled slightly, cut any large pieces smaller if needed and set aside.

2. 2

   Return the reserved cooking liquid to a gentle boil over medium heat. Add the 0.5 lb of shrimp and poach for 2-3 minutes, just until they turn opaque and curl slightly — do not overcook or they'll become rubbery. Transfer them to a plate to cool. Once cooled, pat them dry and set aside. Keep the liquid at a bare simmer.

3. 3

   Add the 0.5 lb of white fish cubes to the simmering liquid and poach for 3-4 minutes, until the pieces are just cooked through and flake easily with a fork. Remove with a slotted spoon and set aside to cool. Discard the cooking liquid. Let all the seafood come to room temperature, about 10 minutes.

4. 4

   While the seafood cools, combine the 0.75 cup of fresh lime juice and 0.5 cup of fresh orange juice in a large non-reactive bowl — glass or stainless steel work best. The acid will gently 'cook' the exterior of the cooked seafood, infusing it with bright citrus flavor. Add the cooled shrimp, octopus, and fish cubes to the citrus juice and stir gently to combine. Let sit at room temperature for 15 minutes, stirring occasionally, so the seafood absorbs the flavors.

5. 5

   Drain the seafood in a fine-mesh strainer set over a bowl, reserving 3 tablespoons of the citrus liquid. Return the drained seafood to the large bowl and add back the reserved citrus juice.

6. 6

   Dice 1 medium red onion into 1/4-inch pieces — keep them small so they distribute evenly. Finely mince 1 jalapeño (stem and seeds removed first for less heat; keep some seeds if you like more spice) and add both to the seafood. Gently fold in using a rubber spatula so you don't break up the delicate pieces.

7. 7

   Add 0.25 cup of roughly chopped fresh cilantro, 1 diced roma tomato (seeds removed to avoid excess liquid), 3 tablespoons of extra-virgin olive oil, 0.75 teaspoon of kosher salt, and 0.25 teaspoon of freshly ground black pepper. Fold everything together gently — you want to maintain the texture of the seafood, not create a mush.

8. 8

   Just before serving, cut 1 ripe avocado in half lengthwise around the pit, twist to separate, remove the pit with a spoon, then scoop the flesh onto a cutting board. Slice lengthwise, then cut into 1/2-inch cubes. Gently fold the avocado into the salpicón at the very last moment so it doesn't break down or brown.

9. 9

   Taste and adjust seasoning with salt and pepper if needed. Serve immediately in chilled bowls or on crispy tortilla chips arranged on a platter, with additional lime wedges on the side. The salpicón is best eaten fresh, but will keep in the refrigerator for up to 4 hours — add the avocado no more than 30 minutes before serving.

Tools you’ll need

• large pot
• slotted spoon
• cutting board
• chef's knife
• large non-reactive bowl (glass or stainless steel)
• fine-mesh strainer
• rubber spatula
• instant-read thermometer (optional, for verifying seafood doneness)

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