Seafood Salad (Antipasti di Mare)
Prep time
Cook time
Total time
A typical Christmas time Italian seafood salad that can be served year round.
Recipe type: Fish
Serves: 8-10
  • ½ cup of green olives, finely chopped
  • 1 cup of celery, diced
  • 1 cup of carrot, diced
  • 1 large red onion, finely diced
  • 1 cup of parsley finely chopped
  • 1 Clove Garlic, finely minced
  • 1 teaspoon of red wine vinegar
  • Kosher salt and freshly cracked black pepper, to taste
  • Juice of 2 Lemons
  • 1 Cup Extra Virgin Olive Oil
  • 1 Pound squid tentacles and body (cut finely)
  • 1 Pound Small-Medium Shrimp, cut into half inch pieces
  • 1 Pound Scallops, cut into quarters or half depending on size
  • ½-1 pound of cooked octopus, cut Into 1 Inch pieces
  1. In a large pot, bring about 4 quarts of water to a boil. Add the scallops and shrimp and cook for 2-3 minutes (remove from the pot). Next, add the squid and cook for 1-2 minutes. The octopus requires the longest cooking period at 45-50 minutes. When the octopus is done cooking cut off the suckers and remove any loose skin and cut into 1 inch pieces.
  2. After all of the seafood is cooked place in a large bowl and mix well. Add the rest of the ingredients and mix well. Cover the bowl with plastic wrap and let sit in the fridge for 6-12 hours. The salad should be served at room temperature.
Recipe by - Italian Food Recipes and Lifestyle at