Calling all seafood lovers — this is my version of the classic Italian Insalata di Mare (Seafood Salad). Bright, tender seafood meets a citrus-forward dressing for a dish that feels both traditional and fresh. I kept the essential elements that make this salad iconic while adding a Modern Nonna touch that highlights tangerine and lemon for extra brightness.
This salad is a family favorite year-round: it’s central to our Feast of the Seven Fishes on Christmas Eve and also perfect for hot summer days when I crave something light and citrusy. Try it once and you’ll understand why it became a staple in our home.
Seafood Salad for Feast of the Seven Fishes
The Feast of the Seven Fishes is an Italian-American Christmas Eve tradition where multiple seafood dishes replace meat-based courses. Traditionally served as seven different fish dishes, the feast celebrates the holiday with abundance and symbolism. In my family we gather each year and share this seafood spread — and this salad is always on the table.
Why You’ll Love Seafood Salad
This salad delivers a restaurant-quality Italian experience at home. The seafood is cooked until tender, almost melting in your mouth, while the dressing balances citrus sweetness and bright acidity. Tangerine juice adds a subtle sweet-fruity character that pairs beautifully with lemon and garlic.
It’s versatile: I typically use octopus, shrimp, and squid, but you can substitute or add whatever seafood you prefer. Serve it as an appetizer, a light main, or a flavorful side — it works any time you want an elegant seafood dish.
How to Prepare
Rinse the cleaned octopus under cold water. In a large pot add water, a celery rib, halved lemon, bay leaf, peppercorns, a pinch of salt and a wine cork (optional — it helps tenderize). Bring to a boil, then dip the tentacles in and out of the water three times so they curl, then fully submerge the octopus and simmer on medium-low, covered with a slight opening, for 40–45 minutes or until tender.
The octopus is done when a knife easily slides into the thickest part of a tentacle. Remove with tongs, let cool, halve and cut into evenly sized pieces. Set aside while you prepare the shrimp and squid.
In a separate pot, add water, the halved lemon and tangerine, bay leaves and salt. Bring to a boil then reduce heat slightly. Add squid rings and tentacles and poach for only 2 minutes, then remove and set aside. Poach shrimp in the same pot for 2 minutes, then remove and either leave whole or cut to bite-size.
For the dressing: combine extra virgin olive oil, freshly squeezed tangerine juice, lemon juice, minced garlic, honey Dijon mustard, chopped parsley and salt in a jar or bowl. Whisk or shake until emulsified. Taste and adjust salt and acidity to your preference. If you like extra dressing, double the amounts — the salad soaks it up beautifully.
Combine all the seafood in a large bowl, pour the dressing over and toss gently to coat. Serve at room temperature. You can assemble up to 12 hours ahead and refrigerate to let flavors meld; return to room temperature before serving.
Nonna’s Tip 🐙
Buying pre-cooked octopus is convenient, but fresh-cooked octopus yields better texture and flavor. If you purchase raw octopus, ask your fishmonger to clean it so you can boil it immediately. The wine cork in the poaching water is an old trick that can help tenderize the octopus.
Variations and Substitutions for Seafood Salad
- If octopus feels intimidating, omit it and increase quantities of shrimp, squid, scallops or firm white fish poached briefly.
- Play with citrus: substitute or add grapefruit, orange or lime alongside or instead of lemon and tangerine for different flavor profiles.
- Add heat with red chili flakes to the dressing or the poaching liquid for a spicier finish.
- Fresh herbs like parsley, basil or cilantro can be stirred into the dressing to vary the herbal note.
- For deeper flavor while poaching, use a light fish or vegetable broth instead of plain water.
Other Seafood Recipes
Creamy Shrimp Salad
13 mins
Cioppino Recipe
50 mins
Healthy Shrimp Bowl
12 mins
Branzino Recipe
40 mins
Best Served With
- Serve as an appetizer with crusty bread or focaccia.
- Place on a bed of arugula or mixed greens for a more substantial salad.
- Turn it into a main by pairing with pasta (linguine is perfect) or steamed rice.
- Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio for a classic match.
Common Questions
Yes. Pre-cooked octopus saves time but may already be seasoned or treated in ways that change the final flavor and texture. Freshly cooked octopus usually gives the best result.
If you prefer to skip octopus, use extra shrimp, squid, scallops, or firm white fish. Poach each seafood for about two minutes so everything stays tender.
Look for a reputable local fish market or seafood counter where products are sourced fresh. Ask the vendor about the catch date and whether the seafood has been cleaned.
You should be able to insert a knife easily into the thickest part of a tentacle; it should feel tender, not rubbery.
A wine cork in the poaching water is a traditional tip said to help tenderize octopus. It’s optional but widely used.
Italian Seafood Salad
Video
Equipment
- Large pot
- Small pot for poaching
- Cutting board and sharp knife
- Mixing bowl or mason jar for dressing
Ingredients
The Octopus
- 1.5 lbs (700 g) cleaned octopus
- 1 celery rib, quartered
- 1 lemon, halved
- 1 bay leaf
- 1 tsp peppercorns
- 2 tsp salt, to taste
- 1 wine cork (optional)
Shrimp and Squid
- 4 squid tubes (about 400 g), sliced into rings
- 8 tiger shrimp, peeled and deveined
- 1 lemon, halved
- 1 tangerine, halved
- 2 bay leaves
- Pinch of salt
The Dressing
- 1/4 cup extra virgin olive oil
- 3 tangerines, juiced
- 1 lemon, juiced
- 3 garlic cloves, minced
- 2 tsp honey Dijon mustard
- 1/4 cup chopped parsley
- Salt to taste
Instructions
The Octopus
- Rinse the octopus. In a large pot add water, celery, halved lemon, bay leaf, peppercorns, salt and a wine cork if using. Bring to a boil and dip the tentacles in and out three times so they curl, then submerge and simmer gently 40–45 minutes until tender.
- Remove, cool slightly, halve and slice into pieces. Set aside.
Shrimp and Squid
- In a separate pot add water, halved lemon and tangerine, bay leaves and salt. Bring to a boil then reduce heat.
- Poach squid rings and tentacles for 2 minutes, remove and set aside. Poach shrimp for 2 minutes, remove and trim if desired.
The Dressing
- Whisk together olive oil, tangerine and lemon juice, minced garlic, honey Dijon mustard, salt and chopped parsley until combined.
Assemble
- Toss all seafood in a large bowl with the dressing. Adjust salt and acidity to taste. Serve at room temperature; refrigerate up to 12 hours in advance to meld flavors.