Marinated Seafood Salad (Veuva la Vida)

3 types of seafood makes for a bright summer salad
38 Ratings
100% would make again
Shrimp Avocado Dip
Photo: Katie Foster/Tasting Table

You may have had ceviche, but you have never had a seafood salad like this. Marinated fish, poached shrimp and lump crab meat is tossed with homemade cocktail sauce before getting finished with cucumbers, avocado and plenty of freshly grated horseradish. It's the perfect light summer starter.

This is the perfect dish to prepare ahead. Just keep all the components separate in the fridge and toss together right before serving.

To learn more, read "Night Shift."

Marinated Seafood Salad (Veuva la Vida)

Recipe adapted from Scott Schroeder and Pat O'Malley, Hungry Pigeon, Philadelphia, PA

Yield: 6 to 8 servings

Prep Time: 30 minutes, plus 2 hours marinating time

Cook Time: 5 minutes

Total Time: 35 minutes, plus 2 hours marinating time


For the Marinated Fish:

1 pound skinless striped bass filet, small dice

1 cup lime juice

½ cup orange juice

1 tablespoon kosher salt, plus more to taste

½ red onion, small dice

1 pound medium shrimp, peeled and deveined

2 tablespoons olive oil

2 tablespoons orange juice

For the Cocktail Sauce:

¼ cup tomato juice

2 tablespoons fresh orange juice

1 tablespoon ketchup

2 teaspoons lime juice

1 tablespoon worcestershire

1 tablespoon tabasco

½ teaspoon old bay seasoning

2 ounces small red onion, roughly chopped

½ garlic clove

⅓ serrano chile

For the Veuva la Vida:

Marinated fish, drained

Marinated shrimp, drained

8 ounces jumbo lump crab meat

½ cup cocktail sauce

½ cup diced cucumber

1 tablespoon roughly chopped cilantro

1 tablespoon roughly chopped parsley

3 scallions, thinly sliced

2 avocados, diced

Fresh horseradish, grated, for garnish

Tortilla chips, for serving


1. In a medium bowl, combine the bass, lime juice, orange juice, salt and red onion. Cover in plastic wrap and refrigerate for at least 1 hour and up to overnight.

2. Meanwhile, bring a large pot of salted water to a boil over high heat and prepare an ice bath. Add the shrimp and boil until just cooked, 1 minute. Transfer to the ice bath to cool. Once completely cool, drain and toss with olive oil and orange juice. Season with salt.

3. Make the cocktail sauce: In a blender, puree all the cocktail sauce ingredients until smooth.

4. Assemble the veuva la vida: In a large bowl, toss together the marinated fish, marinated shrimp, crab meat and ½ cup cocktail sauce to incorporate. Cover in plastic wrap and refrigerate for 1 hour.

5. Add the cucumber, cilantro, parsley, scallions and avocados to the bowl and toss to coat. Transfer to a bowl and garnish with grated fresh horseradish, then serve with tortilla chips.

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