This is a copy cat dish, similar to one I had at a new neighborhood restaurant, Momed (Modern Mediterranean, fantastic and fabulous! Check it out if you’re in the Los Angeles area!)
The original seafood salad included shrimp, calamari and squid (calamari as the equivalent to cuttle fish) in the lightest lemon vinaigrette I have ever tasted until I realized the seafood were actually cerviche, and the salad just had some olive oil added to it. I stuck with the vegetables from Momed’s version, thinnly sliced fennel, onion (their’s were red) and added some red bell pepper for color. Fantastic lunch over fresh spinach!
Mixed Seafood and Red Pepper Salad
6 large shrimp, deshelled and deveined, cut in half along the vein
12 bay scallops (or 3 large scallops, quartered)
1 whole red bell pepper, diced
1 fennel bulb, sliced as thin as possible
1-2 spring onions, sliced thinnly
6 lemons, juiced
2 limes, juiced
1 jalapeno, deseeded and cut in juilliene
2-3 garlic cloves, chopped
Combine shrimp, scallops, garlic, jalapeno and citrus juices in bowl deep enough so that seafood is submerged; marinate for 1-2 hours or until scallops and shrimp are “cooked” ala cerviche style (shrimp will be pink and scallops will have lost their opaqueness.) Remove seafood from marinade, brushing off any garlic pieces and place in separate bowl. Add vegetables and toss all together and allow to sit for 30 minutes, refrigerated. When ready to serve, drizzle olive oil over all and add salt and pepper as desired. Serve on salad greens such as spinach or arugula.