Italian Marinated Seafood Salad Recipe

Mixed seafood: A combination of shrimp, calamari, and mussels that forms the base of the salad.

Olive oil: A rich and flavorful oil that serves as the base for the marinade.

Garlic: Adds a pungent and aromatic flavor to the dressing.

Lemon: Provides a zesty and fresh acidity to balance the flavors.

Parsley: Fresh herb that adds a burst of color and a mild, peppery taste.

Cherry tomatoes: Sweet and juicy, they add a pop of color and freshness.

Red onion: Adds a sharp and slightly sweet flavor, as well as a bit of crunch.

When preparing the seafood for this dish, make sure not to overcook it. Overcooking can make shrimp, calamari, and mussels tough and rubbery. To ensure perfect texture, cook the seafood in boiling water for just 3-5 minutes until they are opaque and firm. Immediately drain and transfer them to an ice bath to stop the cooking process and maintain their tenderness. This technique will keep your Italian Marinated Seafood Salad fresh and delightful.

• mixed seafood - Substitute with firm tofu and artichoke hearts: For a vegetarian option, firm tofu provides a similar texture to seafood, and artichoke hearts add a briny flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor that complements the dish.

• garlic - Substitute with shallots: Shallots offer a milder, slightly sweet flavor that can replace the pungency of garlic.

• lemon, juiced - Substitute with lime, juiced: Lime juice provides a similar acidity and citrus flavor, though slightly more tart.

• fresh parsley - Substitute with fresh cilantro: Cilantro offers a fresh, herbaceous flavor that can stand in for parsley, though it has a different taste profile.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and texture, making them an excellent substitute.

• red onion - Substitute with shallots: Shallots provide a milder, slightly sweet flavor that can replace the sharpness of red onion.

• To store your Italian marinated seafood salad, transfer it to an airtight container. This will keep the seafood fresh and prevent any unwanted odors from permeating your refrigerator.
• Place the container in the coldest part of your fridge, typically the back, to maintain a consistent temperature. This will help preserve the delicate flavors of the shrimp, calamari, and mussels.
• Consume the salad within 2-3 days for optimal taste and texture. The olive oil and lemon juice marinade will continue to infuse the seafood with flavor, but the cherry tomatoes and red onion may start to lose their crispness after this period.
• If you wish to freeze the salad, it's best to do so before adding the cherry tomatoes and red onion. These vegetables do not freeze well and can become mushy upon thawing.
• To freeze, place the cooked and marinated seafood in a freezer-safe container or heavy-duty freezer bag. Remove as much air as possible to prevent freezer burn.
• Label the container with the date and contents. This will help you keep track of how long the seafood has been frozen.
• Freeze for up to 2 months. When ready to enjoy, thaw the seafood in the refrigerator overnight.
• Once thawed, add fresh cherry tomatoes and red onion before serving. This will ensure your Italian marinated seafood salad retains its vibrant and fresh taste.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil to the pan.
  3. Once the oil is warm, add the seafood salad and sauté gently for 2-3 minutes, just until heated through. Be careful not to overcook the shrimp and calamari to avoid them becoming rubbery.

• Microwave Method:

  1. Place the seafood salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small corner open to vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through. Check to ensure the seafood is heated evenly.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the seafood salad evenly on a baking sheet.
  3. Cover with aluminum foil to retain moisture.
  4. Heat in the oven for about 10 minutes, or until the seafood is warmed through.

• Steam Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the seafood salad in the steamer basket.
  3. Cover and steam for 3-5 minutes, checking occasionally to ensure the seafood is heated but not overcooked.

• Sous Vide Method:

  1. Place the seafood salad in a vacuum-sealed bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 15-20 minutes, ensuring the seafood is evenly warmed without overcooking.

• Large pot: Used for boiling the seafood until just done.

• Colander: Essential for draining the cooked seafood after boiling.

• Large bowl: Needed for mixing the seafood with the marinade and other ingredients.

• Whisk: Useful for combining the olive oil, garlic, lemon juice, parsley, salt, and pepper into a marinade.

• Chef's knife: Important for mincing the garlic, chopping the parsley, and slicing the red onion.

• Cutting board: Provides a safe surface for chopping and slicing ingredients.

• Measuring cups: Necessary for accurately measuring the olive oil, lemon juice, and other ingredients.

• Mixing spoon: Handy for tossing the seafood salad to ensure even coating with the marinade.

• Refrigerator: Used to chill the salad for at least 1 hour before serving.

Pre-cook the seafood: Buy pre-cooked shrimp and calamari to save time on boiling and cooling.

Use a food processor: Mince the garlic and chop the parsley quickly with a food processor.

Pre-sliced vegetables: Purchase pre-sliced red onion and halved cherry tomatoes from the store.

Make the dressing ahead: Whisk together the olive oil, lemon juice, and seasonings the night before to save time on the day of preparation.

Chill faster: Spread the seafood salad on a baking sheet to chill more quickly in the refrigerator.