Seafood and Fish Salad with Vinaigrette

Ensalada de Mariscos y Pescado con Vinagreta
Portions:4
plus overnight marinating 1 hour 30 minutes
Share on Facebook Print Recipe

Equipment

Ingredients

  • 1 small 1- to 1½-pound live lobster
  • 1 pound large shrimp
  • 1 pound monkfish
  • ½ cup extra-virgin olive oil
  • ¼ cup vinegar
  • Kosher or sea salt
  • Freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 medium scallions finely chopped
  • 6 small cornichon pickles finely chopped
  • 1 pimiento jarred piquillo pepper, finely chopped
  • 1 large hard-boiled egg finely chopped
  • 2 tablespoons finely chopped fresh flat-leaf parsley

Instructions

  • Bring a large pot of salted water to a boil over high heat.
  • Add the live lobster upside-down and head first.
  • Cover and cook until the shell is red, approximately 12 to 15 minutes.
  • Drain and let the lobster cool.
  • In a separate pot, briefly boil the shrimp and monkfish in salted water until the shrimp has just turned pink, and the fish is just cooked through.
  • Remove the shells from the shellfish and cut both the shellfish and fish into ¾-inch pieces.
  • Prepare the vinaigrette: In a large bowl, whisk together extra-virgin olive oil, vinegar, Dijon mustard, salt, and pepper.
  • Stir in the finely chopped scallions, pickles, pimiento, hard-boiled egg, and parsley.
  • Add the cut shellfish and fish to the vinaigrette and stir to coat evenly.
  • Cover the bowl and let the mixture marinate in the refrigerator overnight.
  • Serve the Seafood and Fish Salad with Vinaigrette cold as a delightful tapa or as a refreshing first course.
  • Enjoy the flavors of the sea!

Notes / Tips / Wine Advice:

Wine Pairing:

This dish pairs well with a crisp and acidic Albariño or a dry Riesling. Alternatively, a light-bodied rosé would complement the flavors nicely.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 6 g | Protein: 30 g | Fat: 22 g
————————————————————————————————–