on Dec 20, 2023 Since then, this dish has become a staple in our household not only during the holiday season🎄 when we partake in the tradition of “Feast of the Seven Fishes” but also during hot summer months when all I crave is light and citrusy meals. Trust me, give this seafood salad a try, it will blow you away!
Seafood Salad for Feast of the Seven Fishes
The Feast of the Seven Fishes is a cherished Italian-American Christmas Eve tradition. It involves serving a variety of seafood dishes and is born out of the custom of abstaining from meat on this holy night. The feast is typically comprised of seven different types of fish 🐠, each symbolizing spiritual completeness. In my family, we gather around the table each year to enjoy this seafood celebration!
Why You’ll Love Seafood Salad
Not only will this salad impress any seafood lover you serve it to, but it will give you a restaurant-quality Italian dining experience. The seafood is tender and practically melts in your mouth 🤤, while the sweetness of the tangerine and tanginess of the lemon takes this salad to a whole other level. Moreover, this salad is versatile enough to be enjoyed all year round. While I made this recipe with octopus 🐙, shrimp and squid, you are free to use any seafood of your choice. Serve this salad as an appetizer, side or enjoy it as a main course – it’s truly the ideal seafood meal!
How to Prepare Seafood Salad
🐙 Rinse the octopus with cold water. To a big pot, add water, celery, lemon, bay leaf, peppercorns, a wine cork and salt. Let it come to a boil and dip the tentacles in and out of the water 3 times so they curl. Now, place the whole octopus inside and let it simmer on medium-low heat for 40-45 minutes or until tender. I like to cover it with a lid making sure to leave an opening. 🔪 You should be able to insert a knife easily into the thickest part of the tentacle. When the octopus is done, take it out with tongs, let it cool, split it in half and cut it into equal size pieces. Set aside as you work on the shrimp and squid. 🍋 In a separate pot, add water, add the halved lemon, tangerine, bay leaves and salt. Let it come to a boil, and reduce the heat a bit. 🦑 Add in the squid rings and tentacles and poach (boil) for 2 minutes only. Take them out and set aside. 🦐 Now take the shrimp and poach it in that same pot for 2 minutes as well. Take it out and cut into pieces or leave it whole while you prepare the dressing. 🍊 In a mason jar, measuring cup, or bowl add all of the ingredients for the dressing. I add olive oil, tangerine and lemon juice, minced garlic, honey Dijon mustard, salt, parsley and whisk well. 🍽️ Add the seafood into a big bowl, pour the dressing on top and mix it all together. Feel free to taste and adjust for salt and acidity. If you want extra dressing, you can easily double the dressing recipe and use as much as you like. Serve it at room temp and enjoy!
Variations and Substitutions for Seafood Salad
Best Served With
Serve this salad as an apptizer, pairing it with some crusty bread like my No-Knead Peasant Bread. Place this seafood salad on a bed of arugula or mixed greens for a more substantial salad or light lunch. To enjoy this seafood salad as a main, pair it with some pasta like linguine or serve it alongside some basmati rice for a more wholesome meal. Serve this seafood salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Common Questions
