When you make this salad, add the seafood to the other ingredients at the last minute, or the enzymes in the fruits will digest the proteins and turn the seafood into mush. The best approach is to assemble all the ingredients except the seafood, and then put the seafood (still warm if you just cooked it) into the salad just before serving.
– 1 red onion, thinly sliced.
– 1 mango, halved lengthwise, pitted, flesh scooped out with a spoon, and cut into ½-inch dice.
– 2 Hawaiian papayas or 1 Mexican papaya (about 3 pounds total), peeled, seeded, and cut into lengthwise wedges.
– 1 pineapple, peeled, quartered lengthwise, cored, and quarters sliced crosswise into ¼-inch-thick wedges.
– 2 avocados, preferably Hass, halved, pitted, peeled, and coarsely chopped.
– 2 bell peppers, 1 yellow and 1 red, charred, peeled, and seeded and then cut lengthwise into ¼-inch-wide strips.
– 2 poblano chiles, charred, peeled, and seeded and then cut lengthwise into 1¼-inchwide strips.
– 2 jalapeño chiles, seeded and finely chopped.
– 1 small bunch cilantro, large stems removed and leaves finely chopped.
– ⅔ cup extra virgin olive oil.
– ⅓ cup sherry vinegar.
– 2½ pounds cooked seafood such as lobster, crab, or shrimp meat; sea or bay scallops; or firm-fleshed fish such as tuna or swordfish.
– Mint sprigs for garnish (optional).
Step 1:In a bowl, sprinkle the onion slices liberally with salt and then toss and rub the salt into the slices for about 2 minutes, or until the salt dissolves and no longer feels gritty. Transfer the onion slices to a colander, set it in the sink or over a bowl, and let drain for about 15 minutes. Working with a little at a time, squeeze the onion slices in your fists to extract as much liquid and salt as possible.
Step 2:Just before serving, in a large bowl, combine the mango, papayas, pineapple, avocados, peppers, chiles, onion, and cilantro. Pour over the oil and vinegar and toss gently. Season with salt and pepper. Add the seafood and toss to mix. Divide the salad among plates, grind pepper over each serving, and then garnish with a mint sprig.