Now that summer we’re in the midst of summer, you can best believe that some of the best seafood is being served up at party’s. Recently, I was at an event and the chef presented a tangy orange and seafood salad. A huge hit!
Orange and Seafood Salad
- Instructions: Cut off the top of the orange and scoop out the inside. Chop orange into small pieces.
- Combine chopped seafood (Tuna, Octopus, Shrimp, and Crab) and chopped vegetables (Cucumber and celery), season with QP mayonnaise, sea salt and black pepper.
- Add chopped orange pieces.
- Put mixture back in the hollowed out orange bowl.
- Garnish with parsley.
Recipe is courtesy of Chef Junichi Fukushima, of the Shimbashi Izakaya restaurant located in Del Mar, CA.
