Acapulco Salad
2 servings
60 minutes
The 'Acapulco' salad is a true reflection of the sunny Mexican coast, filled with the freshness of seafood and the aroma of grilling. This exquisite salad combines the sweetness of roasted vegetables and the spiciness of shrimp, highlighting their rich flavors with a spicy orange sauce. The light acidity of apple cider vinegar, the richness of olive oil, and the freshness of cilantro make the dish multifaceted and refined. Historically, the combination of seafood with vegetables and citrus has been widely used in Mexico's coastal regions, creating unique recipes that delight gourmets. This salad is perfect for both a light dinner and a festive table setting, harmonizing beautifully with white wine. It not only pleases the eye with its vibrant colors but also fills the taste with an exciting play of textures — the tenderness of shrimp, juiciness of vegetables, and freshness of aromatic sauce.
1
Grill the peeled shrimp.
- King prawns: 2 pieces
2
Cut the pepper and eggplant into large pieces and grill them, drizzling with peppered and salted white wine.
- Red sweet pepper: 60 g
- Eggplant: 100 g
- Dry white wine: 100 ml
- Ground black pepper: to taste
- Salt: to taste
3
Slice the tomatoes and onions into rings and bake in the oven until half-cooked.
- Tomatoes: 80 g
- Onion: 50 g
4
To prepare the sauce, combine olive oil with orange juice, apple cider vinegar, and soy sauce. Add finely chopped garlic and cilantro.
- Olive oil: 150 ml
- Orange juice: 50 ml
- Apple cider vinegar: 50 g
- Soy sauce: 50 ml
- Garlic: 1 clove
- Cilantro: 40 g
5
Mix the vegetables and shrimp and dress the salad with orange sauce.
- King prawns: 2 pieces
- Red sweet pepper: 60 g
- Eggplant: 100 g
- Tomatoes: 80 g
- Onion: 50 g
- Olive oil: 150 ml
- Orange juice: 50 ml
- Apple cider vinegar: 50 g
- Soy sauce: 50 ml
- Garlic: 1 clove
- Cilantro: 40 g
