Menu Concepts

January 27, 2016

Caribbean Seafood Salad

from Minor's

A light Caribbean Jerk spiced shellfish and tropical fruit salad featuring Minor’s® Seafood Base.

In a separate bowl, combine lime juice, orange juice, oil, Seafood Base, Caribbean jerk spice and cilantro. Mix well with a wire whip. Pour over seafood and vegetable mixture; toss gently. Refrigerate 1 hour. Toss gently before serving. Yields 2-1/4 qts (18 servings):

• 1 lb Shrimp, peeled and cooked deveined
• 8 oz Lobster, raw cooked, medium diced
• 8 oz Scallops, raw, cooked
• 8 oz Yellowtail snapper, grouper or white fish of choice, cooked, medium diced
• 8 oz Clams canned, chopped, drained
• 1/2 cup Pineapple medium diced
• 1 cup Papaya medium diced
• 1/2 cup Green bell peppers medium diced
• 1/2 cup Red bell peppers medium diced
• 1/2 cup Scallions or green onions, sliced thin
• 1/2 cup Lime juice, fresh
• 1/2 cup Orange juice, unsweetened
• 1/2 cup Vegetable oil
• 1/4 cup Minor’s® Seafood Base NAMSG (Gluten Free)
• 1/4 cup Caribbean jerk spice
• 1/4 cup Cilantro chopped

Chef’s Tip: Serve over a bed of lettuce or in a split coconut shell.

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