Seafood Salad

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Cook Time
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Recipe: #31718

April 01, 2019

"This cold seafood salad is an Italian tradition. Usually served as an appetizer for Christmas Eve feast. But why wait to have it only once a year. If you are a seafood lover like me this wonderful recipe is just for you. Boiled marinated seafood served with crunchy celery, red bell peppers and carrots in a zesty citrusy dressing. It is heavenly.This salad served cold and is great make-ahead option. It is actually better after about 12 hours in the fridge. All the flavor have time to meld together. It is very easy to make and turns out delicious every time. It is huge hit with seafood devotees and I had raving reviews about it. This recipe includes baby octopus, baby scallops, calamari and shrimp. All of the seafood is gently poached in water and vinegar bursting with crisp flavors, absolutely not fishy. Then it is tossed with lemony-citrusy marinade and crunchy vegetables.I personally love the chewy textures and delicate tastes of squid and baby octopus. And you can find them in most seafood markets. Vegetables and parsley add an unbeatable freshness and a fun pop of color to the salad. And bright marinade is extraordinary tasty combining all the favorite Italian flavors like garlic, oregano, olive oil and lemon juice. This salad is such a special treat and absolutely worth every minute spending on making it. It looks very pretty and appetizing in a glass serving bowl. It will for sure rival a 5-star restaurant appetizer and all your guests will be super impressed!"

Original recipe yields 18 servings


  • Serving Size: 1 (213.4 g)
  • Calories 143.1
  • Total Fat - 6.8 g
  • Saturated Fat - 1 g
  • Cholesterol - 50 mg
  • Sodium - 349.3 mg
  • Total Carbohydrate - 3.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.5 g
  • Protein - 12.2 g
  • Calcium - 47.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 6.6 mg
  • Thiamin - 0 mg

Step 1

In a small bowl, whisk the olive oil, lemon juice, garlic, oregano, salt, pepper and red pepper flakes.

Step 2

In a large stockpot, fill with 1 gallon of water, the baby octopus, and ½ cup of white vinegar. Bring to a boil, then reduce heat and simmer for about 30 minutes. When you can easily pierce the skin with a fork, they are done. Remove from pot and let cool off.

Step 3

In a medium stockpot, bring 8 cups of white vinegar to a boil. Add the shrimp and allow to simmer for 1½-2 minutes (depending on the size). Remove from pot and set aside to cool off. In the same pot, add the baby scallops and simmer for 1-1½ minutes. Remove and set aside to cool off. Again, in the same pot, add the calamari and simmer for about 10 minutes until tender. Remove and set aside to cool off.

Step 4

Chop the vegetables and the Italian parsley. Combine the seafood with the chopped vegetables, parsley and marinade and mix to combine. Refrigerate for the flavors to develop. Garnish with lemons, minced parsley and a drizzle of olive oil before serving.

Tips & Variations

No special items needed.