Seafood Mango Salad
My favorite recipe to make when I want to feel like I’m in the Caribbean. This recipe is scrumptious with the sweetness from the mango and the tang from the lemon. It’s super refreshing to have pool side or on a hot day.
Have I mentioned it’s easy to make, too?
If you can’t find jicama, you can use green apples or celery sticks. You can also use Asian pear or cucumbers, too. You want to add an alternative crisp taste and crunch in the salad that jicama provides.
INGREDIENTS
1 Serving
- 4 ounce shrimp, peeled
- 2 ounce squid
- 1/2 cup cucumber, sliced
- 1/2 cup jicama, sliced
- 1/2 cup mango, sliced
- 2 radishes, sliced
- 1 tablespoon lime juice
- 1/2 serrano chili, thinly sliced
- 1 tablespoon cilantro, chopped
DIRECTIONS
Pour water into a medium pot, set on high heat and bring to boil.
Cook shrimp and squid separately in the water for 3 to 4 minutes. Take the shrimp out as soon as it turn pink. Do not overcook the shrimp.
Add all the other ingredients in a big bowl, toss the salad, and serve.
