Acapulco Salad Recipe

Name: Acapulco Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. beer; 2 c. water; 2 x bay leaves; 12 whl black peppercorns; 1/2 tsp salt; 1 lb red snapper filets; 3 x ears fresh corn kernels, Or possibly; 11/2 c. whole kernel corn, frzn or possibly canned, liquid removed; 1 lrg red ripe tomato, cut in thin wedges; 1/2 x yellow bell pepper*, cut in thin strips; 1/2 x fresh poblano pepper**, cut in thin strips; 1 sm jalapeno or possibly serrano chile***, chopped; 1/4 c. warm green salsa****; 3 x green onions, thinly sliced; 2 Tbsp. fresh lime juice; 1/4 c. extra-virgin Spanish extra virgin olive oil; juice from pickled jalapenos; 2 Tbsp. fresh cilantro leaves, chopped

Servings: persons

1 c. beer
2 c. water
2 x bay leaves
12 whl black peppercorns
1/2 tsp salt
1 lb red snapper filets
3 x ears fresh corn kernels, Or possibly
11/2 c. whole kernel corn, frzn or possibly canned, liquid removed
1 lrg red ripe tomato, cut in thin wedges
1/2 x yellow bell pepper*, cut in thin strips
1/2 x fresh poblano pepper**, cut in thin strips
1 sm jalapeno or possibly serrano chile***, chopped
1/4 c. warm green salsa****
3 x green onions, thinly sliced
2 Tbsp. fresh lime juice
1/4 c. extra-virgin Spanish extra virgin olive oil
juice from pickled jalapenos
2 Tbsp. fresh cilantro leaves, chopped

1
* Or possibly use 1/2 a yellow wax pepper or possibly 1 green bell pepper.
2
** Or possibly use green bell pepper, flavor won't be the same.
3
***Or possibly more depending on heat level desired.
4
****Or possibly minced canned tomatillos.
5
If you have fresh tomatillos on hand, you may use them in place of the canned variety.
6
Remove the husks & stems, then steam for about 5 min or possibly till soft; chop sufficient to make 1/4 c..
7
In a large saucepan, combine beer, water, bay leaves, peppercorns & salt.
8
Bring to a boil; add in fish, then cover & turn off heat.
9
Allow to cold, covered, about 15 min or possibly till fish is opaque throughout.
10
(The fish cooks as the liquid cools; this extra gentle method of cooking keeps the flesh intact.)
11
Meanwhile, cook fresh corn in boiling water till tender; drain, then cut kernels from the cobs.
12
Combine corn, tomatoes, bell pepper, poblano chile, jalapenos or possibly serranos & green onions; set aside.
13
Then prepare dressing: whisk together salsa or possibly tomatillos, lime juice & oil.
14
Taste & adjust heat; if not warm sufficient (or possibly you used tomatillos), add in jalapeno juice to taste.
15
Toss dressing with vegetables & place mix in a large salad bowl.
16
Drain fish; gently flake & scatter around edge of bowl.
17
Sprinkle with cilantro if you like.

620

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 c. beer, 2 c. water, 2 x bay leaves, 12 whl black peppercorns, and more.

Yes, Acapulco Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!