Insalata frutti di mare

Total Time
1 hr 5 min
1 hr
5 min
This Italian seafood salad can be made with any combination of fish and shellfish that you like or whatever looks freshest that day. Replace the squid with fresh bay scallops, cooked for the same length of time, if you prefer. Or substitute fresh cod, red snapper, or sea bass for the halibut. The lemony homemade marinade adds brightness to this light, fresh salad. While a little heat is traditional, you can omit it altogether or increase the amount depending on how much your taste buds can handle. You can make this salad a day ahead to let the flavors meld and the ingredients thoroughly chill.



1 cup(s)

White wine

1 cup(s), dry

Ginger root

3 piece(s), quarter-size slices, peeled, fresh

Uncooked halibut fillet(s)

½ pound(s)

Uncooked shrimp

¼ pound(s), medium size, peeled and deveined

Uncooked calamari

¼ pound(s), cleaned, cut into quarter inch rings

Uncooked celery

1 rib(s), large, chopped

Uncooked bell pepper(s)

½ cup(s), red, chopped, seeded


2 Tbsp, large, drained

Fresh parsley

2 Tbsp, chopped, fresh

Jalapeño pepper(s)

1 tsp, finely chopped, seeded (wear gloves to prevent irritation)

Fresh lemon juice

3 Tbsp

Lemon zest

½ tsp, grated

Olive oil

4 tsp

Table salt

¼ tsp

Ground cumin



  1. Bring the water, wine, and ginger to a boil in a medium saucepan. Boil 1 minute, then reduce the heat to medium. Add the halibut and cook 3 minutes. Add the shrimp and cook 1 minute, then add the squid and cook 1 minute longer. Discard the ginger. Strain and rinse the seafood briefly under cold water to stop the cooking. Break the halibut into pieces, then combine with the shrimp, squid, celery, bell pepper, capers, parsley, and jalapeño in a bowl.
  2. To make the dressing, whisk together the lemon juice, lemon zest, oil, salt, cumin, and crushed red pepper. Pour the dressing over the salad and toss to coat. Cover and refrigerate 1 hour to chill before serving.