Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice and surround with the Tricolor Vegetable Saut . A piquant dressing is drizzled over the seafood and mixed into the rice Ingredients
4 tablespoons olive oil, divided 2 tablespoons fresh lime juice 2 tablespoons grated lime peel 1 1/2 tablespoons honey 1/2 teaspoon salt 1/4 teaspoon (generous) ground chipotle chile pepper* 1 1 1/2-pound skinless salmon fillet, cut into 1 1/4-inch cubes 18 large sea scallops
2 dozen mussels, scrubbed, debearded
2 dozen Manila (small) clams, scrubbed
Cilantro Dressing
Preparation
Whisk 2 tablespoons oil and next 5 ingredients in small bowl. Arrange salmon and scallops on separate sides in 13x9x2-inch glass baking dish. Pour marinade over and toss to coat, keeping fish and scallops apart. Let marinate at room temperature at least 30 minutes and up to 1 hour, turning occasionally. Drain separately, reserving marinade.
Heat remaining 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle salmon and scallops with salt and pepper. Add salmon to skillet; saut until just opaque in center, about 3 minutes. Using slotted spoon, transfer salmon to platter. Add scallops to skillet; saut until just opaque in center, about 1 1/2 minutes per side. Transfer to platter with salmon. Pour reserved marinade into skillet; add mussels and clams. Cover and cook over high heat until mussels and clams open, about 3 minutes (discard any that do not open). Using slotted spoon, transfer mussels and clams to platter with salmon and scallops; cool to room temperature. Drizzle seafood with some Cilantro Dressing.
*Ground chipotle chile pepper is sold in the spice section of most supermarkets.
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