This tender, zesty Italian Seafood Salad Christmas Eve is made with calamari, shrimp, and fresh lemon vinaigrette and ready in just 30 minutes. The warm seafood soaks up the garlic and parsley dressing for a bright, refreshing flavor profile. I make this every December as the centerpiece for the Feast of the Seven Fishes.
Why This Classic Works
Many people fear making seafood salad because they worry about rubbery squid or tough shrimp. I learned that poaching the seafood separately for just minutes ensures everything stays buttery tender and perfectly cooked.
The secret lies in dressing the seafood while it is still warm. This simple step allows the lemon and olive oil to penetrate the meat rather than just sitting on top of cold proteins.
Italian Seafood Salad Christmas Eve Ingredients
- 1 lb calamari tubes and tentacles, cleaned and sliced into rings
- 1 lb large shrimp, peeled and deveined
- 1 lb sea scallops (or bay scallops)
- 3 stalks celery, thinly sliced
- 1/2 cup pitted green olives (optional)
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
For the Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (approx 2 lemons)
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes
How To Make Italian Seafood Salad Christmas Eve
- Prepare the poaching liquid: Bring a large pot of salted water to a boil with a squeeze of fresh lemon juice or a splash of white vinegar.
- Cook the seafood: Boil the shrimp for 2-3 minutes until pink, then remove with a slotted spoon; repeat with scallops (2 minutes) and calamari (1-2 minutes).
- Cool slightly: Drain the seafood well and transfer it to a large mixing bowl while it is still warm to the touch.
- Make the dressing: Whisk the olive oil, lemon juice, minced garlic, salt, pepper, and red pepper flakes together in a small jar or bowl.
- Combine ingredients: Pour the dressing over the warm seafood, then toss with the sliced celery, olives, bell peppers, and red onions.
- Chill the salad: Cover and refrigerate for at least 2 hours (up to 24 hours) to let the flavors meld completely before serving.
Recipe Tips
- Don’t overcook: Calamari turns rubbery in seconds, so pull it out of the water as soon as it turns opaque and firm.
- Slice celery thin: Thick chunks distract from the delicate seafood texture, so aim for paper-thin slices on a bias.
- Marinate long enough: This salad tastes significantly better after sitting in the fridge for a few hours as the acid breaks down the fibers.
What To Serve With Insalata di Mare
Serve this dish with crusty artisan bread to sop up the delicious lemony oil that settles at the bottom of the bowl. It pairs beautifully with a crisp white wine like Pinot Grigio or Vermentino to cut through the richness of the olive oil.
How To Store
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Do not freeze this salad, as the texture of the cooked seafood and raw vegetables will become mushy upon thawing.
FAQs
Can I use a frozen seafood mix?
Yes, just thaw it completely before cooking. Follow the poaching instructions carefully, watching for doneness since different pieces cook at different rates.
What other seafood can I add?
Mussels, clams, or octopus are traditional additions. If using shellfish, steam them separately until they open, then remove the meat from the shells.
Why is my calamari tough?
It was likely boiled too long. Squid only needs about 60 to 90 seconds in boiling water to cook through without toughening.
Nutrition
- Calories: 285
- Total Fat: 19g
- Saturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 850mg
- Total Carbohydrate: 8g
- Protein: 22g
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Italian Seafood Salad Christmas Eve
6
servings20
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minutesItalian Seafood Salad Christmas Eve tender marinated calamari, shrimp, and scallops in a zesty lemon dressing ready in 30 minutes. Bright, acidic flavors balance the rich seafood perfectly for your holiday table.
Ingredients
1 lb calamari tubes and tentacles, cleaned and sliced into rings
1 lb large shrimp, peeled and deveined
1 lb sea scallops (or bay scallops)
3 stalks celery, thinly sliced
1/2 cup pitted green olives (optional)
1 red bell pepper, diced
1/2 red onion, thinly sliced
For the Dressing:
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice (approx 2 lemons)
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
Directions
- Prepare the poaching liquid: Bring a large pot of salted water to a boil with a squeeze of fresh lemon juice or a splash of white vinegar.
- Cook the seafood: Boil the shrimp for 2-3 minutes until pink, then remove with a slotted spoon; repeat with scallops (2 minutes) and calamari (1-2 minutes).
- Cool slightly: Drain the seafood well and transfer it to a large mixing bowl while it is still warm to the touch.
- Make the dressing: Whisk the olive oil, lemon juice, minced garlic, salt, pepper, and red pepper flakes together in a small jar or bowl.
- Combine ingredients: Pour the dressing over the warm seafood, then toss with the sliced celery, olives, bell peppers, and red onions.
- Chill the salad: Cover and refrigerate for at least 2 hours (up to 24 hours) to let the flavors meld completely before serving.
