This Seafood Salad is the appetizer of choice when preparing a menu for an Italian Christmas Eve supper celebration. This family recipe is sure to please even the most discerning guest.
Introduction
You are probably aware that there is an Italian tradition called the Feast of the Seven Fishes and it takes place on Christmas Eve, December 24th. The meal is truly a celebration of all things fish!
This feast includes appetizers, soups, entrées, pasta dishes and so much more, with a focus on all things fish and seafood.
My grandmother made non-fish options like Saint Joseph’s spaghetti recipe during my youth.
But the menu for an Italian Christmas Eve dinner was all about the fish, like this non-traditional version of Coquilles St Jacques, and this recipe for pan-seared scallops.
Now, I would like to warn you that this family recipe for this Italian Seafood Salad has a very refreshing but distinct taste. So if you like pickled foods, you will love this salad. The poaching liquid in this recipe is 100% white vinegar, and as a result, it will brighten the flavor of the seafood.
Are you ready to start? Let me show you one of the easiest make-ahead Christmas appetizers I know. Okay then, let’s do this!
Ingredients
This recipe has three parts: the marinade, the seafood, and finally, the vegetables and Italian parsley!
MARINADE:
- Olive oil. Extra virgin, if possible.
- Lemon juice. Such a burst of freshness!
- Garlic. Just enough to give the salad a zing.
- Oregano. Dried.
- Salt. To taste.
- Pepper. To taste.
- Red pepper flakes. This ingredient is always optional.
SEAFOOD:
- Vinegar. This family recipe calls for white vinegar… I know what you are thinking… trust me, this works.
- Shrimps. Always rinse before poaching.
- Baby scallops. Once again, rinse before poaching.
- Calamari. Yes, most definitely rinse before poaching and cut into ½ inch rings.
- Baby octopus. By now, I think you know you need to rinse before poaching. I prefer to remove the heads.
VEGETABLES:
- Celery. Contributes a wonderful crunchy texture. Make sure to include the leaves!
- Red pepper. Such a burst of sweetness!
- Carrots. Mostly sweet and somewhat fruity.
- Parsley. It provides a clean, bright flavor and a splash of color. Make sure to use the Italian variety.
As far as accessories are concerned, it would help if you had a colander, a large and a medium stockpot, a wooden spoon, and a slotted spoon (or spider) to remove the fish from the stockpot. You will need a cutting board and a sharp knife to chop the vegetables. Finally, a large non-reactive bowl to combine the salad and a small bowl and a whisk for the marinade.
How to Make this Italian Seafood Salad
The first thing we will do is prepare the marinade for this seafood salad.
Whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper and red pepper flakes (if using). Set aside while we start poaching the fish.
In a large stockpot, fill it with about 1 gallon of cold water, the baby octopus, and ½ cup of simple white vinegar. Bring the mixture to a boil and then simmer for about 30 minutes. When you can easily pierce a fork through the skin of the baby octopus, they are done. If not, allow to simmer for another 5 minutes and keep testing until the octopus is fork-tender.
While the octopus is simmering, let’s start with the rest of the seafood.
Bring about 8 cups of white vinegar to a simmer in a medium stockpot. Add the shrimp and allow them to simmer for 1½- 2 minutes or until opaque and cooked through. Remove from pot with a slotted spoon and set aside to cool down. Cut the shrimp in half or thirds if they are large.
In the same stockpot, add the baby scallops and cook for about 1- 1½ minutes. Once again, remove with a slotted spoon and transfer to a large bowl allowing it to cool down.
Finally, add the calamari to the pot and cook gently for about 10 minutes. Remove with a slotted spoon and set aside to cool down completely.
While the octopus is still simmering away, chop the celery, carrots, red pepper, and Italian parsley.
Once the octopus is fork-tender, please remove it from the stockpot and allow it to cool down before combining it with the rest of the ingredients and the marinade. Remember to cut the octopus in half or thirds into smaller bite-sized pieces.
Transfer to a non-reactive bowl and refrigerate, allowing the flavors to combine. It can be kept refrigerated for up to 24 hours before serving.
Tips
- Each serving size is equivalent to ½ cup. The total yield for the recipe is 9 cups.
- Celery leaves add great flavor and texture -make sure to include this part of the vegetable.
- Properly rinse all the seafood.
- Cut the calamari into ½ inch rings (minimum) as they shrink once cooked.
- Once cooked, if the shrimp or octopus are large, cut in half or thirds into bite-sized pieces.
- The type of seafood used can easily be replaced; keep the total quantity the same.
- If desired, you can add chopped green olives or finely chopped fennel.
- Always taste, adjust seasonings and mix well before serving.
- Serve salad at room temperature.
Can this fish salad be prepared ahead of time?
Yes, making it at least 12 hours before serving is recommended to allow the flavors to meld together in the refrigerator. This salad is the ideal make-ahead appetizer for the holidays or any get-together.
Italian appetizers we love
Recipe inspiration
My sister-in-law, Angelina, has made this mixed seafood salad recipe every Christmas Eve since I met my husband. According to my calculations, that would be over 35 years ago!
Angelina was born in Muro Lucano in Basilicata’s Italian region, in the Potenza province. She immigrated to Montreal, where she was committed to maintaining her Italian Christmas traditions, including making these chocolate chickpea calzoni, also known as Calzoni di Ceci and Pizza Rustica at Easter.
If I were to compare all of the fish dishes my sister-in-law prepares for her Italian Christmas Eve menu, I could tell you are way more than seven, and I would say that this is the one that everyone goes crazy for!
This seafood salad is both refreshing and pungent without the fishy taste!
A great fish salad to have throughout the year!
I would also like to mention that if you enjoy fish and seafood, you will love this recipe for seafood pizza.
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
If you haven’t already joined, here is the link where you can sign up for my weekly e-mail newsletter. This way, you won’t miss any of my new recipes and it’s absolutely free!
Ciao for now,
Maria
★★★★★ If you have made this Italian seafood salad recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Seafood Salad
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Ingredients
Marinade:
- ½ cup olive oil extra virgin
- 4 tablespoons lemon juice freshly squeezed
- 2 cloves garlic grated or finely minced
- ½ teaspoon oregano dried, or more to taste
- ½ teaspoon salt or to taste
- pepper to taste
- red pepper flakes pinch, optional
To cook the octopus:
- 1 gallon water 3.8 Liters or 16 cups
- ½ cup white vinegar
- 1 pound octopus baby
To cook the shrimp, scallops and calamari:
- 8 cups white vinegar
- 1 pound shrimp peeled, deveined (500 grams)
- 1 pound scallops baby (500 grams)
- 1 pound calamari cut into ½ inch rings (500 grams)
Vegetables and herb:
- 1-1½ cups celery diced small
- 1 small red pepper diced small
- 1 large carrot diced small
- ¼ cup Italian parsley minced
- 2-3 tablespoons olive oil to drizzle over top
- lemon wedges for garnish
- minced parsley for garnish
Instructions
Marinade:
- In a small bowl, combine the olive oil, lemon juice, garlic, oregano, salt, pepper and red pepper flakes.
- Whisk to combine. Set aside.
To cook the octopus:
- In a large stockpot, fill with 1 gallon of water, the baby octopus, and ½ cup of white vinegar.
- Bring to a boil, then reduce heat and simmer for about 30 minutes. When you can easily pierce the skin with a fork, they are done. Allow to simmer for an additional 5 minutes if not tender and test again.
To cook the shrimp, scallops and calamari:
- In a medium stockpot, bring 8 cups of white vinegar to a boil.
- Add the shrimp and allow to simmer for 1½-2 minutes (depending on the size). Remove from pot and set aside to cool off.
- In the same pot, add the baby scallops and simmer for 1-1½ minutes. Remove and set aside to cool off.
- Again, in the same pot, add the calamari and simmer for about 10 minutes until tender. Remove and set aside to cool off.
The assembly:
- While the octopus is still simmering, chop the vegetables and the Italian parsley.
- When the octopus is done, remove and allow to cool off.
- Combine the seafood with the chopped vegetables, parsley and marinade and mix to combine.
- Refrigerate for the flavors to develop.
- When ready to serve, taste and adjust seasonings.
- Garnish with lemons, minced parsley and a drizzle of olive oil.
Notes
- Each serving size is equivalent to ½ cup. Total yield for the recipe is 9 cups.
- Celery leaves add great flavor and texture -make sure to include this part of the vegetable.
- Properly rinse all the seafood.
- Cut the calamari into ½ inch rings (minimum) as they shrink once they are cooked.
- Once cooked, if the shrimp or octopus are large, cut in half or in thirds for bite sized pieces.
- The type of seafood used can easily be replaced, just keep the total quantity the same.
- If desired, you can add chopped green olives or finely chopped fennel.
- Always taste, adjust seasonings and mix well before serving.
- Serve salad at room temperature.
Nutrition
Lidia Lingini
Easiest and best seafood salad I’ve ever made.
Maria
Thanks so much for sharing Lidia!
Christine
Going to try this tomorrow
Maria
Enjoy Christine!
Ryan
I just finished making this tonight. Tomorrow will be our second year having this on Christmas Eve – it was a must-have tradition after last year! This recipe is fantastic, it really highlights the seafood, and the vinegar poach is brilliant! Had to use full size octopus this year, but fortunately my local seafood shop cooks it perfectly for sale. I did a really quick blanch in the 100% vinegar bath for maybe 1 minute to give it a similar flavor to the rest of the seafood. So excited to eat this tomorrow!
Maria
So thrilled to read this Ryan! Thanks so much for taking the time to share! Happy Holidays!
Vira
This is an excellent recipe! My step mother and her family are from southern Italy and they used to make this at Christmas every year. I really looked forward to it as a kid, and I’m glad I can now make it for myself, as an adult. I used individually frozen seafood, and red Argentinian shrimp. I will definitely make this again (maybe without scallops since those are exceptionally expensive here lol!)
Maria
Thanks so much, Vira! SO thrilled to read this. Thanks so much for sharing!
Cora
Excellent recipe. The marinade and technique gave the taste that I wanted. I didnt bother with the octopus but only to save a step.
Maria
Fantastic Cora! Thanks for sharing.