Indulge in the fresh and vibrant flavors of the sea with this Citrus Seafood Salad—a tantalizing combination of tender octopus, succulent shrimp, and delicate squid, all dressed in a zesty citrus vinaigrette. This salad is a celebration of the ocean’s bounty, featuring a medley of seafood delicacies complemented by the bright and tangy notes of tangerine and lemon. Whether served as an appetizer, side dish, or light meal, this refreshing salad is sure to impress with its delightful flavors and elegant presentation. Let’s dive into making this exquisite Citrus Seafood Salad that will transport your taste buds to coastal paradise!
Ingredients: For the Octopus:
- 1.5 lbs octopus (700 grams), cleaned
- 1 celery rib, quartered
- 1 lemon, halved
- 1 bay leaf
- 1 teaspoon peppercorns
- 2 teaspoons salt, to taste
- 1 wine cork (optional, for tenderizing the octopus)
For the Shrimp and Squid:
- 4 squid tubes (400 grams)
- 8 tiger shrimp, peeled and deveined
- 1 lemon, halved
- 1 tangerine, halved
- 2 bay leaves
- 1 pinch salt
For the Dressing:
- 1/4 cup olive oil
- 3 tangerines, juiced
- 1 lemon, juiced
- 3 garlic cloves, minced
- 2 teaspoons honey Dijon mustard
- 1/4 cup parsley, chopped
- 1 pinch salt, to taste
Instructions:
- Prepare the Octopus:
- In a large pot, combine the cleaned octopus, quartered celery rib, halved lemon, bay leaf, peppercorns, salt, and optional wine cork.
- Fill the pot with enough water to cover the octopus completely.
- Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for about 1-1.5 hours, or until the octopus is tender.
- Once cooked, remove the octopus from the pot and allow it to cool. Cut the octopus into bite-sized pieces and set aside.
- Prepare the Shrimp and Squid:
- In a separate pot, combine the squid tubes, peeled and deveined shrimp, halved lemon, halved tangerine, bay leaves, and a pinch of salt.
- Fill the pot with enough water to cover the seafood.
- Bring the water to a boil, then reduce the heat to low and simmer for 2-3 minutes, or until the shrimp and squid are cooked through.
- Remove the seafood from the pot and let it cool. Slice the squid tubes into rings and set aside.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, tangerine juice, lemon juice, minced garlic, honey Dijon mustard, chopped parsley, and a pinch of salt. Adjust the seasoning to taste.
- Assemble the Salad:
- In a large mixing bowl, combine the cooked octopus, sliced squid, and shrimp.
- Pour the prepared dressing over the seafood and toss gently to coat evenly.
- Serve:
- Transfer the Citrus Seafood Salad to a serving platter or individual plates.
- Garnish with additional chopped parsley, if desired.
- Serve the salad immediately, allowing your guests to savor the fresh and vibrant flavors of the sea.
Conclusion: With its tender octopus, succulent shrimp, and delicate squid, all dressed in a tangy citrus vinaigrette, this Citrus Seafood Salad is a true culinary masterpiece. Whether enjoyed as a light appetizer or a refreshing main course, this salad is sure to elevate any dining experience with its exquisite flavors and elegant presentation. So, gather your ingredients and prepare to impress your guests with this delightful Citrus Seafood Salad that captures the essence of coastal dining!