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Insalata Frutta di Mare

We like keep the choice of seafood simple for this cold seafood salad, but if you wanted to add more varieties you could replace 1 pound of the calamari with cooked lobster tails and/or scallops. Just cut the lobster tails in chunks and if the scallops are large cut them in half before adding to the bowl. This makes a great antipasto for a traditional all fish Italian Christmas Eve dinner.

Serves 4-6 as an appetizer

2 pounds cleaned calamari(squid), with tentacles, bodies cut into 1/3 to 1/2-inch-thick rings
1 pound shrimp, shelled and deveined
1 large can scungilli (conch)
2 stalks celery, thinly sliced
2 cloves of garlic, finely chopped
2 tablespoons chopped fresh parsley
juice of 2 lemons
1/3 cup extra-virgin olive oil
salt and freshly ground pepper to taste.

  1. Bring a large pot of water to a boil. Add the calamari and cook until tender 2-4 minutes. Remove from water with a slotted spoon, rinse under cold water to cool then place them in a large bowl. Add the shrimp to the boiling water and cook until pink 3-5 minutes. Drain and run under cold water to cool. Cut the shrimp in half horizontally and add them to the bowl with the calamari.
  2. Drain the scungilli, reserving 2 tablespoons of the juice from the can. Add the scungilli and reserved juice to the calamari and shrimp.
  3. Add the celery, garlic, parsley, lemon juice and olive oil to the bowl and toss well. Season with salt & pepper to taste and toss until well mixed. Transfer to a serving platter or individual plates and serve.

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