Image: Maya Visnyei
For coconut lime dressing
- 1-1⁄2 cups coconut milk
- 1⁄2 cup freshly squeezed lime juice
- 1⁄4 cup very thinly sliced sweet onion
- 1 jalapeño pepper, minced
- 1 Scotch bonnet pepper, minced (if you like it extra hot)
- 1 clove garlic, minced
- 1-1⁄2 tsp maldon sea salt
For the salad
- 1 yucca
- 12 oz mild white fish, such as halibut, snapper or tilapia
- 8 oz medium-sized raw shrimp,peeled and deveined
- 8 oz bay scallops ("dry" scallops are best)
- 1 ripe mango
- 1 avocado
- 1 English cucumber
- 1⁄2 cup roughly chopped fresh cilantro
- 1⁄4 cup sliced green onions
- 2 cups plantain chips
1 Stir together all the ingredients for the coconut lime dressing in a bowl large enough to accommodate the rest of the salad.
2 Bring a pot of salted water to a boil. Cut the skin from the yucca and remove the fibrous ends. Chop the flesh into 1" chunks. Add to the pot, reduce the heat and simmer for 25 to 30 minutes, until the yucca is tender when pierced with a fork. Drain for 1 minute, then add to the coconut lime dressing.
3 Bring a large pot of well-salted water to a simmer. Cut the fish into 1" cubes and the shrimp in half horizontally. Poach the fish, shrimp and scallops separately in the simmering water for just barely 2 minutes each. Scoop them out with a slotted spoon, drain well and add to the dressing.
4 Stir to coat and refrigerate, uncovered, for 2 to 3 hours to allow the seafood to marinate.
5 When ready to serve the salad, peel and chop the mango and avocado into cubes, discarding the skin and pits. Peel the cucumber and cut into large chunks. Add to the seafood mixture along with the cilantro and green onions and stir gently to combine. Serve the salad in shallow bowls with the plantain chips on the side.