Insalata di Mare with Citrus

Ingredients

• 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels) 500g (1.1 lb) mixed seafood (shrimp, calamari, mussels)
• 2 oranges 2 oranges
• 1 lemon 1 lemon
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• 1 small fennel bulb, thinly sliced 1 small fennel bulb, thinly sliced
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 20g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot of salted boiling water, cook the mixed seafood until just cooked through. Drain and set aside to cool.
2. 2.
   Peel and segment the oranges and lemon, removing any pith and seeds. Set aside.
3. 3.
   In a large bowl, combine the cooked seafood, orange segments, lemon segments, sliced red onion, sliced fennel, and chopped parsley.
4. 4.
   Drizzle the olive oil over the salad and season with salt and pepper. Toss gently to combine.
5. 5.
   Allow the flavors to meld together by refrigerating the salad for at least 30 minutes before serving.
6. 6.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Seafood — Be careful not to overcook the seafood as it can become tough and rubbery. Cook just until it turns opaque and firm.
• Citrus fruits — When segmenting the oranges and lemon, make sure to remove all the pith and seeds to avoid any bitterness in the salad.
• Fennel — Slice the fennel bulb thinly to ensure a delicate crunch and even distribution of flavor throughout the salad.
• Red onion — If you prefer a milder onion flavor, you can soak the sliced red onion in cold water for 10 minutes before adding it to the salad.
• Parsley — Use fresh parsley for the best flavor. Chop it just before adding it to the salad to retain its vibrant green color.

Tips & Tricks

• For an extra burst of flavor, add a pinch of red pepper flakes to the dressing.
• Serve the salad on a bed of fresh arugula or mixed greens for added freshness and texture.
• If you prefer a more pronounced citrus flavor, squeeze a bit of fresh lemon juice over the salad just before serving.
• Customize the seafood selection based on your preferences and availability. You can use scallops, octopus, or any other seafood you enjoy.
• This salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve Insalata di Mare with Citrus as a refreshing appetizer or light main course. It pairs well with crusty bread or a side of grilled vegetables. Garnish with a sprig of fresh parsley for an added touch of elegance.

Presentation advice

Arrange the seafood salad on a large platter, allowing the vibrant colors of the seafood and citrus fruits to shine through. Garnish with additional citrus segments and a sprinkle of chopped parsley for a visually appealing presentation.