Seafood Salad

This is less of a strict recipe and more of a description of a preparation for various kinds of seafood. I give a few different kinds of seafood and you can use all or some in the salad. The key to success is tasting as you go to get the right ratios of ingredients in the dressing. Many traditional seafood salads have other ingredients like thinly sliced celery, oregano, capers and hot pepper. All of these would be valid things to play around with but I still prefer my seafood salad very simple. Just make sure to tell your guests to watch out for the big chunks of raw garlic!



  • Extra Virgin Olive Oil
  • Garlic cloves peeled and smashed (anywhere from 4-8)
  • Salt & Pepper
  • the juice from about 4 lemons
  • chopped parsley 



The amount of dressing all depends on how much fish you cook. the key is that you want to use more of everything than you would imagine. The boiled fish needs a lot of seasoning. The dressing gets better as it sits because the flavor of the garlic slowly infuses into the oil. If you make the dressing very far in advance you can remove the garlic cloves before tossing with fish. 


  • Octopus: buy whole, either frozen or thawed. boil for approximately 45 minutes or until the skin starts to fall of and you can effortlessly stick a fork through the thickest part of the tentacle. 
  • Shrimp: boil for approximately 4 minutes or until the shrimp are bright orange and firm. 
  • Scungilli a.k.a Conch: I buy a large can of sliced conch from a brand called La Monica, then drain and rinse it. But you can also buy whole, fully cooked at your fish market. This just requires a quick bath in the boiling water and to be sliced. 
  • Calamari: Buy cleaned whole calamari either frozen or fresh. Boil for about 8 minutes or until the flesh is firm and white and the tentacles have curled up and become firm. 




Cut the calamari into rings and cut the octopus into pieces, starting with the tentacles and moving inward. The head of the octopus is completely edible, I cut it into slices. Either leave shrimp whole if small or cut in half if larger. Combine all the fish with the dressing. Taste for seasoning and let sit for at least 30 minutes. The longer it sits the better it tastes.