Passion Citrus Seafood Salad

Ingredients

Chopped Vegetable & Fruit Base

Cut ingredients evenly for consistent flavor and texture.

·        1 tub (or at least 12) cherry tomatoes – cut in half
·        2 small shallots – finely minced
·        2 jalapeños – minced (seeded if you prefer less heat)
·        1 ripe mango – cubed
·        1 red bell pepper – finely chopped
·        1 green bell pepper – finely chopped
Fresh Italian Parsley-1 full bunch-chopped
·        Arugula – to toss in just before serving

Seafood Options

Use what you love! Adjust portions based on your group size.

  Calamari     Scallops    Shrimp
Instructions:

1.       Boil or lightly grill the seafood until just cooked. Avoid overcooking!
2.       Once done, cool seafood over ice and set aside.

Dressing

A sweet, citrusy punch with a bit of crunch.

·        1 cup passion fruit concentrate (frozen or fresh – with seeds if possible)
·        ½ cup passion fruit seeds (optional, but adds a lovely crunch)
·        Juice of 2 oranges
·        Zest of 2 lemons
·        Juice of 2 lemons
·        4 cloves garlic – minced
·        1 cup olive oil
·        Salt & pepper to taste

To Make the Dressing:

       Whisk all dressing ingredients together in a bowl until well combined.

Assembly

       In a large mixing bowl, combine your cooled seafood with the dressing.

    Add in your chopped vegetables and fruit — gently toss to coat everything evenly.

    Cover and refrigerate for at least 2–3 hours, or preferably overnight, to allow the flavors to deepen.

To Serve

·        Just before serving, toss in a few generous handfuls of arugula for a fresh, peppery bite.

·        Optional: top with crispy wontons, plantain chips, or tostones for added crunch.

This dish is a celebration of flavor — bright, light, and absolutely delicious. It’s traveled with me to beach picnics, date nights, and joyful gatherings, and I’m so happy to share it with you.