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🍽️ Fresh Seafood Salad with Lime

423 kcal · 30 min · 4 servings

Ingredients

• 100 g shrimp (kitchen-ready)
• 200 g kitchen-ready squid tubes (from the freezer; thawed)
• 1 clove of garlic
• 2 onions
• 2 stalks celery
• 1 yellow bell pepper
• 100 g cherry tomatoes
• 1 lime
• 1 bunch basil
• 4 tbsp olive oil
• 50 ml fish stock (jar)
• 2 tbsp white wine vinegar
• salt
• pepper
• 8 small green olives (pitted)

Instructions

1. 1. Take a sharp knife and make a shallow cut along the back of each shrimp.
2. 2. Remove the dark vein located inside the cut.
3. 3. Rinse the shrimp under cold water.
4. 4. Pat the shrimp dry with a kitchen towel.
5. 5. Place the squid tubes into a colander.
6. 6. Rinse the squid as well.
7. 7. Dry the squid with a towel.
8. 8. Cut the squid into thick rings.
9. 9. Peel the garlic cloves.
10. 10. Peel the onions.
11. 11. Dice the garlic and onions very finely.
12. 12. Wash the celery stalks.
13. 13. Remove the fibrous string on the side of the stalk if present.
14. 14. Slice the celery into thin rounds.
15. 15. Halve the bell pepper.
16. 16. Remove the inside with the seeds.
17. 17. Wash the pepper.
18. 18. Cut the pepper into thin strips.
19. 19. Wash the tomatoes.
20. 20. Halve the tomatoes.
21. 21. Halve the lime.
22. 22. Squeeze the juice from the lime.
23. 23. Wash the basil leaves.
24. 24. Shake the basil dry.
25. 25. Pluck the leaves from the stems.
26. 26. Roughly chop the basil leaves with a large knife.
27. 27. Heat one tablespoon of olive oil in a non-stick pan.
28. 28. Add the squid rings and shrimp to the hot pan.
29. 29. Fry the seafood over medium heat while stirring.
30. 30. Fry the seafood for two minutes.
31. 31. Add the diced onions and garlic to the pan.
32. 32. Sauté the vegetables for one minute.
33. 33. Pour the fish stock into the pan.
34. 34. Add the white wine vinegar to the pan.
35. 35. Stir the liquid well.
36. 36. Season the mixture with salt.
37. 37. Season the mixture with pepper.
38. 38. Reduce the liquid until only half remains.
39. 39. Transfer the seafood and sauce into a large salad bowl.
40. 40. Let the mixture cool down briefly.
41. 41. Pour one tablespoon of oil into the hot pan.
42. 42. Add the celery and pepper pieces to the pan.
43. 43. Sauté the vegetables while stirring for one to two minutes.
44. 44. Let the vegetables cool down a bit.
45. 45. Finely chop the olives.
46. 46. Add the cooled vegetables to the seafood in the bowl.
47. 47. Take a small bowl for the dressing.
48. 48. Add the lime juice to the bowl.
49. 49. Add three tablespoons of water to the bowl.
50. 50. Season the dressing with salt.
51. 51. Season the dressing with pepper.
52. 52. Add the remaining oil to the bowl.
53. 53. Whisk all dressing ingredients vigorously.
54. 54. Fold in the tomatoes and olives into the seafood mixture.
55. 55. Pour the dressing over the salad.
56. 56. Sprinkle the finished salad with the chopped basil.
57. 57. Serve the seafood salad.

Nutrition per serving

• kcal: 423
• Protein: 32 g · Fett/Fat: 24 g · Carbs: 16 g