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Recipe
Italian-style Seafood Salad
Mediterranean Delight: Italian Seafood Ceviche
4.8 out of 5
In the vibrant world of Italian cuisine, we bring you a delightful twist on the classic Peruvian ceviche. This Italian-style seafood salad combines the freshness of the Mediterranean with the zesty flavors of citrus-marinated seafood. Bursting with vibrant colors and bold flavors, this dish is a perfect appetizer or light meal for any occasion.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Mediterranean diet, Pescatarian, Gluten-free, Dairy-free, Low-carb
Allergens
Shellfish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
While the original Peruvian ceviche is typically made with raw fish marinated in lime juice, Italian-style seafood salad incorporates cooked seafood, such as shrimp, calamari, and mussels. The marinade is a combination of lemon juice, olive oil, and Italian herbs, giving it a distinct Mediterranean flair. Additionally, Italian-style ceviche often includes ingredients like cherry tomatoes, olives, and capers for added depth of flavor. We alse have the original recipe for Ceviche, so you can check it out.
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500g (1.1 lb) mixed seafood (shrimp, calamari, mussels) 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels)
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2 lemons, juiced 2 lemons, juiced
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4 tablespoons extra virgin olive oil 4 tablespoons extra virgin olive oil
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1 garlic clove, minced 1 garlic clove, minced
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1 teaspoon dried oregano 1 teaspoon dried oregano
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1 teaspoon dried basil 1 teaspoon dried basil
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1 teaspoon dried parsley 1 teaspoon dried parsley
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1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
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1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
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1/2 cup cherry tomatoes, halved 1/2 cup cherry tomatoes, halved
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1/4 cup pitted black olives, sliced 1/4 cup pitted black olives, sliced
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2 tablespoons capers 2 tablespoons capers
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Salt and pepper to taste Salt and pepper to taste
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Fresh basil leaves, for garnish Fresh basil leaves, for garnish
Nutrition
- Calories: 250 kcal / 1046 KJ
- Fat: 15g (2g saturated)
- Carbohydrates: 7g (2g sugars)
- Protein: 23g
- Fiber: 2g
- Salt: 1g
Preparation
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1.In a large pot, bring salted water to a boil. Add the mixed seafood and cook until just tender. Drain and let cool.
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2.In a bowl, combine the lemon juice, olive oil, minced garlic, dried oregano, dried basil, dried parsley, red pepper flakes, salt, and pepper. Whisk well to combine.
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3.In a separate bowl, combine the cooked seafood, sliced red onion, cherry tomatoes, black olives, and capers.
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4.Pour the marinade over the seafood mixture and gently toss to coat. Allow the flavors to meld for at least 30 minutes in the refrigerator.
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5.Before serving, garnish with fresh basil leaves.
Treat your ingredients with care...
- Seafood — Ensure the seafood is cooked just until tender to maintain its delicate texture.
- Lemon juice — Use freshly squeezed lemon juice for the best flavor.
- Olive oil — Opt for extra virgin olive oil to enhance the Mediterranean taste.
- Red onion — Soak the sliced red onion in cold water for a few minutes to mellow its sharpness.
- Fresh basil — Tear the basil leaves just before garnishing to release their aromatic oils.
Tips & Tricks
- For a spicier kick, add a pinch of chili flakes to the marinade.
- Serve the Italian-style seafood ceviche with crusty Italian bread for a complete meal.
- Experiment with different seafood combinations, such as scallops or octopus, to personalize the dish.
- Adjust the amount of lemon juice and olive oil according to your taste preferences.
- Allow the ceviche to marinate for longer for a more intense flavor.
Serving advice
Serve the Italian-style seafood salad in chilled bowls or on a bed of fresh lettuce leaves. Accompany it with slices of crusty bread to soak up the flavorful marinade.
Presentation advice
Garnish the seafood salad with a drizzle of extra virgin olive oil and a sprinkle of dried oregano. Arrange fresh basil leaves on top for a pop of color. Serve on a platter with lemon wedges for an inviting presentation.
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