This seafood salad recipe is from the Hyatt Ziva Rose Hall in Puerto Vallarta and is one of the best things I’ve ever eaten. I asked the chef if he would share the recipe and was thrilled when he said yes.
Though this dish was introduced as ceviche, the shrimp and scallops were poached just enough to cook them which left them perfectly tender. Overcooking fresh seafood can ruin it in a heartbeat, which is why I loved this method of preparation.
Scallop and Shrimp Seafood Salad Recipe
