Introduction
The “Shrimp, Lobster, and Jicama Salad” is a delectable dish that combines the succulence of shrimp with the rich flavor of lobster, complemented by the refreshing crunch of jicama. This salad strikes an exquisite balance between freshness and indulgence, making it perfect for special occasions or as a luxurious meal at home.
Tips for this recipe
To ensure the best flavor, season your seafood well with salt before cooking. Keep an eye on the jicama to prevent it from turning mushy and maintain a crisp texture in all ingredients. A balanced dressing is crucial; adjust lime juice according to taste preferences while ensuring not to overpower the delicate flavors of your seafood.
Why you will love this recipe
This salad offers a luxurious dining experience with its rich and varied textures, enhanced by vibrant colors. The combination of shrimp, lobster, and jicama brings together the finest ocean bounty in one mouth-watering arrangement that promises to impress even the most discerning palate.
Ingredients
1 pound large shell-on or peeled shrimp
4 lobster tails (about 2 pounds total), halved lengthwise
4 tablespoons olive oil, divided
Kosher salt
1/4 cup thinly sliced red onion
5 tablespoons (or more) fresh lime juice, divided
2 cups 3×1/4×1/4″ pieces peeled jicama (from one 1-pound jicama)
2 cups hardy greens, such as purslane or watercress sprigs, with tender stems
2 cups thinly sliced tomatillos or small green tomatoes (about 8 medium)
1 cup fresh cilantro leaves with tender stems plus more for garnish
2 tablespoons Ancho Chile Oil or store-bought chili oil
Adviced equipments
– Kitchen Knife: Essential for chopping vegetables and fruits.
– Cutting Board: Provides a stable surface for cutting ingredients safely.
– Salad Spinner: Helps remove excess water from greens or jicama slices.
– Mixing Bowl: Useful for combining salad ingredients thoroughly.
– Seafood Fillet Board: Specifically designed for filleting fish and shellfish cleanly.
– Sharpie Marker: For labeling seafood to ensure correct usage.
– Measuring Cups and Spoons: Ensure the right balance of dressings or seasonings.
– Stainless Steel Strainer (Mesh): Enhance texture by straining excess liquid from seafood/vegetables.
– Airtight Storage Containers: Maintain freshness of leftovers properly.
History of the recipe
The origins of “Shrimp, Lobster, and Jicama Salad” trace back to coastal regions where seafood is abundant, reflecting a culinary tradition that values fresh ingredients from local waters. This dish has evolved over time through the influences of various cultures who have cherished their marine bounty in creative and flavorful ways.
Fun facts about this recipe
The combination of jicama, a root vegetable native to Mexico, with luxurious seafood like shrimp and lobster, is an unexpected but delightful pairing that showcases the diversity of flavors in modern cuisine. Jicama’s crispness contrasts beautifully with the rich textures of the seafood, making this salad not only a feast for taste buds but also a celebration of culinary innovation and fusion.
