Seafood Gazpacho Salad
by
Chef Jeff Caruso
Recipe Summary
Servings:
4Prep Time:
15 minutesTotal Time:
15 minutesDifficulty:
Easy
| Amount | Ingredients | ChefsBest Award Winners |
| 3/4 cup | olive oil | Colavita |
| 1/2 cup | lemon juice | Concord Foods |
| 1/2 cup | lime juice | Sicilia |
| 1 1/2 teaspoons | salt | |
| 1 1/2 teaspoons | black pepper | |
| 4 | Roma tomatoes, seeded and diced | |
| 1 pound | red bell peppers, diced | |
| 1 pound | yellow bell peppers, diced | |
| 4 stalks | celery, trimmed and thinly sliced | |
| 1/4 cup | thinly sliced fennel | |
| 4 | cucumbers, peeled, seeded, quartered and sliced | |
| 1 | small red onion, diced | |
| 1 pound | frozen small shrimp, thawed | |
| 1 (16-ounce) can | crabmeat, drained | |
| 1/2 bunch | cilantro, chopped | |
| 1/2 bunch | parsley, chopped | |
Steps
- Whisk together the olive oil, lemon juice, lime juice, salt and pepper in a small bowl and set aside.
- Combine the tomatoes, peppers, celery, fennel, cucumber and onion in a large mixing bowl.
- Stir in the shrimp, crab meat, cilantro, parsley and olive oil mixture and toss gently. Adjust seasoning and serve well chilled.
Notes
Cherry tomatoes or fresh garden tomatoes can be used instead of Roma.
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