Twenty Four Hour Sea Salad
Experience coastal culinary perfection with this vibrant Twenty Four Hour Sea Salad, a seafood lover's dream that combines the freshest ocean flavors with a zesty citrus marinade. This recipe features tender poached jumbo shrimp, delicate bay scallops, and tender calamari, all infused with the bright tang of freshly squeezed lemon and orange juices. After marinating for 24 hours, the seafood is beautifully complemented by the crunch of celery, sweet red bell pepper, and spicy red onion, all brought together by a drizzle of olive oil and white wine vinegar. Perfect for impressing guests or savoring as a light, elegant meal, this make-ahead salad is best served chilled, with a bed of peppery baby arugula for added freshness. Easy to prepare and packed with flavor, this dish is a must-try for fans of Mediterranean-inspired seafood recipes.
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Recipe Information
Ingredients
- 500 grams jumbo shrimp, peeled and deveined
- 250 grams bay scallops
- 250 grams calamari rings
- 120 milliliters lemon juice, freshly squeezed
- 60 milliliters orange juice, freshly squeezed
- 80 milliliters olive oil
- 30 milliliters white wine vinegar
- 3 garlic cloves, minced
- 30 grams fresh parsley, finely chopped
- 1 red onion, thinly sliced
- 2 celery stalks, thinly sliced
- 1 red bell pepper, diced
- 2 teaspoons salt
- 1 teaspoon black pepper, freshly ground
- 100 grams baby arugula (optional, for serving)
Instructions
Bring a large pot of salted water to a gentle boil.
Add the shrimp, scallops, and calamari rings to the pot and poach for 2-3 minutes until the seafood is just cooked through and tender. Be careful not to overcook.
Drain the seafood and immediately transfer it to an ice bath to stop the cooking process. Once cooled, drain the seafood thoroughly and pat dry with paper towels.
In a large mixing bowl, whisk together the lemon juice, orange juice, olive oil, white wine vinegar, minced garlic, salt, and black pepper to create the citrus dressing.
Add the cooked and cooled seafood to the bowl with the dressing and toss to coat evenly.
Stir in the parsley, red onion, celery, and red bell pepper. Mix gently to combine.
Cover the bowl with plastic wrap and refrigerate for at least 24 hours to allow the flavors to meld. Stir occasionally if possible.
Before serving, taste and adjust seasoning with additional salt or pepper if needed.
Optional: Serve the salad over a bed of baby arugula for added freshness and texture.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 136 mg | 10% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 733 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
