Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Chilean Seafood Salad

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Nutrition Facts

Serving Size: 4 oz (113 g )
Amounts Per Serving
Calories 150
Calories from Fat 60
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 610mg 25%
Potassium 340mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Sugars 3g  
Protein 16g  
Vitamin A 0% Vitamin C 40%
Calcium 6% Iron 25 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 9 cups
Serving Size: 4 oz


Amount Ingredients
2 cups Shrimp, Medium, Peeled, Cooked
8 oz. Lobster Meat
8 oz. Bay Scallops
8 oz. Red Snapper, Boneless, Cooked, Medium Diced
8 oz. Clams, Canned, Chopped, Drained
1 cup Pineapple, Peeled, Medium Diced
1 cup Papaya, Peeled, Medium Diced
1/2 cup Green Bell Peppers, Medium Diced
1/2 cup Red bell Peppers, Medium Diced
1/2 cup Green Onion, Sliced Thin
1/2 cup Lime Juice
1/2 cup Orange Juice
1/2 cup Vegetable Oil
1/4 cup Custom Culinary® Gold Label Crab Base
1 1/2 Tbsp. Chilean Merken (Mapuche) Seasoning or Caribbean Jerk Seasoning
1/2 cup Cilantro, Fresh Chopped

Recommended Product: 9511 Gold Label Crab Base

Alternate Product Options: 9510 Gold Label Lobster Base, 9512 Gold Label Seafood Base, 9517 Gold Label Clam Base, 9529 Gold Label Shrimp Base, 0508 Master's Touch® Lobster Base, 0517 Master's Touch® Clam Base


  1. In a large bowl, combine shrimp, lobster, scallops, fish, clams, pineapple, papaya, green and red peppers and green onions. Gently toss until evenly blended.
  2. In a separate bowl, blend, lime juice, orange juice, oil, Gold Label Crab Base, merken seasoning and cilantro. Blend and pour over seafood mixture.
  3. Gently toss until evenly coated with dressing.

Chef's Tips

Can use white fish of choice in place of Red Snapper.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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