Summer Recipe: Orange and Seafood Salad

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

  1. Instructions:  Cut off the top of the orange and scoop out the inside.  Chop orange into small pieces.
  2. Combine chopped seafood (Tuna, Octopus, Shrimp, and Crab) and chopped vegetables (Cucumber and celery), season with QP mayonnaise, sea salt and black pepper.
  3. Add chopped orange pieces.
  4. Put mixture back in the hollowed out orange bowl.
  5. Garnish with parsley.

 

Recipe is courtesy of Chef Junichi Fukushima, of the Shimbashi Izakaya restaurant located in Del Mar, CA.

 

Chef Junichi Fukushima of, Shimbashi Izakaya serving a Orange and Seafood Salad

Chef Junichi Fukushima of, Shimbashi Izakaya serving a Orange and Seafood Salad

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