The Christmas Eve ITALIAN SEAFOOD SALAD Recipe that's amazing (Insalata Frutti Di Mare)

mixed seafood

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is budget-friendly and offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and neutral in flavor.

capers

🥗Healthier: green olives

💰Cheaper: pickles

Pickles provide a similar tangy flavor at a lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

White onion is more affordable and still adds flavor.

Poach seafood mix (octopus, muscle meat, calamari, shrimp) in a pot with water, salt, onion, Meyer lemon, garlic, black peppercorns, bay leaf, celery, rosemary, and thyme for about 1-1.5 minutes.

Poach raw bay scallops for 1.5 to 2 minutes.

Poach raw jumbo shrimp in batches for less than a minute until they turn opaque.

Slice each poached shrimp in half.

Mince garlic, slice red onion, chop celery sticks, and slice mini bell pepper.

Drain and break apart pitted Italian olives.

In a large ceramic baking dish, combine all poached seafood, 1/2 cup lemon juice, 1/2 cup olive oil, dried oregano, minced garlic, champagne vinegar, salt, and cracked black pepper.

Add chopped onion, celery, bell pepper, and olives to the seafood mixture and mix well.

Adjust seasoning with more champagne vinegar, olive oil, salt, and oregano as needed.

Add juice of one more Meyer lemon and fresh parsley to the salad.

Optionally add crushed red pepper flakes and some brining liquid from pepperoni.

Chop and add the pulp of the squeezed Meyer lemons to the salad.

Cover and marinate in the fridge for at least 12 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens