Seafood Salad Recipe
Branzino, Octopus, Shrimp, Pickled Green Peppers, Red Onions, Cherry Tomato, Bergamot, Parsley
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Ingredients
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Seafood
Vegetables
Herbs and Aromatics
Dressing
Method
Cooking Seafood
- 1
- 2
Cook the Octopus
Bring a pot of salted water to a boil. Add the octopus and simmer for about 30-40 minutes until tender. Remove and let it cool before chopping into bite-sized pieces.
- 3
Prepare the Shrimp
In a skillet, heat a tablespoon of olive oil over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are pink and opaque. Remove from heat and allow to cool.
Assembling the Salad
- 4
Combine Vegetables
In a large bowl, combine the pickled green peppers, red onions, and cherry tomatoes. Toss them gently to mix.
- 5
Add Seafood
Add the flaked branzino, chopped octopus, and cooked shrimp to the bowl with the vegetables. Gently fold the mixture to combine without breaking the seafood.
- 6
Prepare Dressing
In a separate small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Add the bergamot zest and juice for additional flavor.
- 7
Dress the Salad
Pour the dressing over the seafood and vegetable mixture. Sprinkle with chopped fresh parsley and toss gently to coat everything evenly.
Serving
- 8
Plate the Salad
Divide the salad among serving plates. Garnish with extra parsley and additional bergamot slices if desired. Serve immediately.