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Seafood:<\/strong><\/p>\n 1 lb cooked shrimp, peeled and deveined<\/p>\n \u00bd lb cooked octopus, chopped (optional)<\/p>\n \u00bd lb cooked crab meat or imitation crab<\/p>\n \u00bd lb cooked scallops (optional)<\/p>\n Vegetables:<\/strong><\/p>\n 1 cucumber, thinly sliced<\/p>\n 1 red onion, thinly sliced<\/p>\n 2 medium tomatoes, sliced or chopped<\/p>\n 1 avocado, sliced (optional)<\/p>\n \u00bd cup chopped cilantro<\/p>\n Dressing:<\/strong><\/p>\n Juice of 4 limes<\/p>\n 2 tablespoons olive oil<\/p>\n 1 tablespoon white vinegar<\/p>\n 1 teaspoon Worcestershire sauce (optional)<\/p>\n 1 teaspoon Maggi sauce (optional)<\/p>\n Salt and pepper to taste<\/p>\n Garnishes:<\/strong><\/p>\n Cilantro leaves for topping<\/p>\n Hot sauce (optional, for serving)<\/p>\n <\/p>\n Prepare the Seafood:<\/strong><\/p>\n Ensure all seafood is cooked and chilled. If using frozen seafood, thaw completely and pat dry with paper towels.<\/p>\n Prepare the Vegetables:<\/strong><\/p>\n Thinly slice the cucumber, onion, and tomatoes. If adding avocado, slice it just before serving to prevent browning.<\/p>\n Mix the Dressing:<\/strong><\/p>\n In a small bowl, whisk together lime juice, olive oil, vinegar, Worcestershire sauce, Maggi sauce, salt, and pepper.<\/p>\n Combine:<\/strong><\/p>\n In a large mixing bowl, combine the seafood, cucumber, onion, tomatoes, and chopped cilantro. Gently toss with the prepared dressing to coat everything evenly.<\/p>\n Chill:<\/strong><\/p>\n Cover and refrigerate for 15\u201330 minutes to allow the flavors to meld together.<\/p>\n Serve:<\/strong><\/p>\n Transfer the salad to a serving platter or bowl. Garnish with additional cilantro and avocado slices. Serve with tostadas, saltine crackers, or tortilla chips, and offer hot sauce on the side for an extra kick.<\/p>\n This Ensalada de Mariscos<\/strong> is a light, fresh dish that highlights the flavors of the seafood with a tangy citrus dressing. It’s perfect for warm weather and pairs beautifully with a cold beer or agua fresca! \ud83c\udf64\ud83c\udf0a<\/p>\n","protected":false},"excerpt":{"rendered":" Ingredients: Seafood: 1 lb cooked shrimp, peeled and deveined \u00bd lb cooked octopus, chopped (optional) \u00bd lb cooked crab meat or imitation crab \u00bd lb cooked scallops (optional) Vegetables: 1 cucumber, thinly sliced 1 red onion, thinly sliced 2 medium tomatoes, sliced or chopped 1 avocado, sliced (optional) \u00bd cup chopped cilantro Dressing: Juice of […]<\/p>\n","protected":false},"author":1,"featured_media":6080,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6078","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\tTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/p>\nInstructions:<\/h1>\n
Notes:<\/h3>\n