Italian-style Seafood Salad

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.

• 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels) 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels)
• 2 lemons, juiced 2 lemons, juiced
• 4 tablespoons extra virgin olive oil 4 tablespoons extra virgin olive oil
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried parsley 1 teaspoon dried parsley
• 1/2 teaspoon red pepper flakes 1/2 teaspoon red pepper flakes
• 1/2 red onion, thinly sliced 1/2 red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved 1/2 cup cherry tomatoes, halved
• 1/4 cup pitted black olives, sliced 1/4 cup pitted black olives, sliced
• 2 tablespoons capers 2 tablespoons capers
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 1.
   In a large pot, bring salted water to a boil. Add the mixed seafood and cook until just tender. Drain and let cool.
2. 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.
3. 3.
   In a separate bowl, combine the cooked seafood, sliced red onion, cherry tomatoes, black olives, and capers.
4. 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.
5. 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.