Floribbean Seafood Callaloo (Part 2: Twist or Tradition)
A refined, seafood-forward take on traditional Virgin Islands callaloo. This version keeps the classic green base intact while elevating the dish with carefully prepared seafood — creating a clean, vibrant, and modern presentation without losing its roots.
Servings 7 People
Ingredients
Callaloo Base
- 2 lbs fresh spinach
- 1 bunch kale
- 1 bunch Swiss chard optional
- 10 –12 okra sliced
Flavor Base
- 1 large onion diced
- 4 cloves garlic minced
- ½ cup scallions sliced
- ½ bell pepper diced
- 1 tbsp fresh thyme
- 1 whole scotch bonnet pepper do not cut
Liquid
- 4 –6 cups seafood stock or light stock
Seafood (Twist Element)
- 2 salmon fillets cut into large portions or cubes
- 1 lobster tail or 2 small, shell removed
- 1 lb shrimp peeled & deveined
- 6 –8 large sea scallops dry-packed preferred
Seasoning
- Jerk seasoning lightly for salmon
- Salt & black pepper to taste
Finish
- Lime zest
- Herb oil parsley or cilantro blended with oil
- Fresh cracked black pepper
Instructions
Build the Callaloo Base
- In a large pot, sauté onion, garlic, scallion, bell pepper, and thyme until fragrant
- Add stock and bring to a simmer
Add Greens & Okra
- Add all greens and sliced okra
- Add whole scotch bonnet
- Simmer 20–30 minutes until:
- Greens fully break down
- Okra thickens the mixture
Blend for Texture
- Blend ¼–⅓ of the pot
- Return to pot and mix
- 👉🏽 Creates a smooth but still textured consistency
Prepare the Seafood (Cook Separately for Control)
Salmon (Jerk-Kissed)
- Lightly season with jerk seasoning
- Sear in a hot pan until crispy outside, tender inside
Scallops
- Pat dry and season lightly with salt
- Sear in a hot pan until golden crust forms
Shrimp
- Season lightly with salt and pepper
- Sauté quickly until just cooked
Lobster
- Gently poach in butter until tender
Final Assembly (Plated Approach – IMPORTANT)
- Ladle callaloo into serving bowls
- Arrange seafood on top (do not mix into pot)
- 👉🏽 This ensures:
- Proper texture
- Balanced portions
- Elevated presentation
Finish
- Drizzle herb oil
- Add lime zest
- Finish with fresh cracked black pepper
Video
Notes
Best served hot
Pairs beautifully with fungi or enjoyed as a standalone seafood-forward dish
Ideal for guests who prefer a no pork / no beef option 🎯 Chef’s Note
This is Part 2 of the Callaloo Series.
For the traditional version, refer to Part 1: Virgin Islands Callaloo (Elevated Tradition).
Pairs beautifully with fungi or enjoyed as a standalone seafood-forward dish
Ideal for guests who prefer a no pork / no beef option 🎯 Chef’s Note
This is Part 2 of the Callaloo Series.
For the traditional version, refer to Part 1: Virgin Islands Callaloo (Elevated Tradition).
