Description
A refreshing and traditional Italian-American seafood salad made with tender scungilli, zesty lemon dressing, and aromatic herbs. Perfect for Feast of the Seven Fishes, summer lunches, or seafood antipasti.
Ingredients
1 kg cooked scungilli, sliced
3 celery ribs, thinly sliced on the bias
½ cup chopped flat-leaf parsley
2 garlic cloves, minced
60 ml fresh lemon juice
80 ml extra-virgin olive oil
½ tsp red chili flakes
Sea salt and cracked black pepper, to taste
Optional: ½ cup roasted red-pepper strips, 2 Tbsp capers, ¼ cup pitted Kalamata olives
Instructions
1. Whisk lemon juice, olive oil, garlic, chili flakes, salt, and pepper in a bowl.
2. Place scungilli, celery, and parsley in a mixing bowl. Pour over dressing.
3. Fold gently to coat. Cover and chill 4–24 hours.
4. Stir in roasted peppers, olives, or capers after 2 hours (if using).
5. Transfer to a serving platter, garnish with parsley and lemon.
Notes
Use canned scungilli for ease, but rinse well.
Always chill in a glass/metal bowl to avoid off-flavors.
Serve with crusty bread to soak up the zesty marinade.
Letting it marinate overnight deepens flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salads
- Method: Marinated
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 45mg