the easy recipe and some variations

Seafood salad is a fresh, rich and perfect dish to bring to the table both as an appetizer and as a main dish.

Today we discover the recipe for seafood salad, a dish that we are often used to buying ready-made, but homemade is something else entirely! To begin with, here is the first rule: there are no rules! In fact, you can prepare a salad with many different ingredients, starting with the fish, which you can assemble as you like. There are those who prefer only octopus and prawns, those who cannot do without mussels and clams, and those who still do not want to give up some crunchy vegetables, such as celery, peppers or even carrots.

We offer you a basic recipe and will conclude with some ideas for others variants. What are we waiting for? Let’s get started right away: here are the ingredients for seafood salad and how to prepare it!

Sea Salad
Sea Salad

Preparation of seafood salad

  1. First of all take care of cleaning the fish. Take the squid and remove the innards, the skin of the pouches and the eyes. Do the same with the octopus, emptying the sacs and removing the outer skin. The same also with prawns and mussels.
  2. As for mussels and clams, if you bought them fresh, clean them by brushing them well and removing all the outer beard.
  3. At this point go to the cooking: for the octopus you will have to boil it in water for about 35-40 minutes, while for the squid, in another pan, it will be enough 15 minutes.
  4. In two different pans, open the mussels, flavouring with a clove of garlic, a little pepper and a drop of oil. As soon as they have opened, put out the flame, eliminating those that have remained closed. A Advice: do not throw away the water, which will have kept all its flavour, but filter it to remove any residual sand!
  5. You just have to boil the prawns for a few minutes, and finally you will have everything you need to compose the dish.
  6. Cut into pieces small size squid and octopus, mix them with mussels, clams and prawns. Add a spoonful of mussel liquid, lemon juice, a clove of garlic, oil and finally the chopped parsley. Finish your fish salad with a good grating of pepper and leave rest the fish salad in the fridge for a few hours, until it’s nice and fresh.

Experiment and give life to the dish of your dreams that goes well in the Christmas appetizers section. For the summer season, however, try this and the other light summer recipes.

Seafood salad: the variations

sea ​​Salad
sea ​​Salad

There are so many ways to give life to a recipe for a cold, original and imaginative seafood appetizer. In addition to the ingredients of the seafood salad that we have recommended, you can enrich this dish with other seafood or fish, starting with the surimi, other clams to taste or with scampi.

If, on the other hand, you want a more colorful dish, you can also include in the preparation of chopped peppers into thin strips, or even celery or Taggiasca olives, which will also give a flavour exquisite within your reach. You can also add half a red onion and, if necessary, some chopped tomatoes that have just been put in the pan to dry.

The perfect seafood salad dressing

If you want a real explosion of flavour, then the best thing to do is prepare a lemon emulsion for season the salad.

  1. Take a lemon and extract the juice. Add a clove of minced garlic (without core), salt, pepper, parsley and approx 3 tablespoons of olive oil.
  2. Now beat everything with one fork: you will have to emulsify the sauce, mixing all the components well.
  3. Pour the sauce over the salad, e enjoy your meal!

If you liked it, try all our octopus recipes too!


Now that you understand how to prepare seafood salad, all you have to do is store it carefully in case it doesn’t end up with the first meal. This mixed seafood salad can be kept for maximum 1-2 days in the refrigerator, inside a container with an airtight lid. Cooked, but not seasoned fish can be frozen in the freezer if it is fresh products but it is to be avoided absolutely if you have purchased defrosted product.

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