seafood salad

This one is really easy and makes a great appetizer - what could be better?!

Total time: 15 mins  



- 6 oz Shrimp 40/60, broken  

- 6 oz Squid 

- 6 oz baby Pulpo 

- 4.5 oz of celery, finely diced

- 1.5 oz of red peppers, finely diced 

- 4 oz Grapeseed oil

- 6 oz white wine vinegar 

- 1 oz lemon juice 

- 1/2 teaspoon garlic powder 

- 1/2 teaspoon oregano

- 1 teaspoon parsley 

- Salt and pepper to taste 




- Cook Shrimp in a pan until they are pink and opaque. Once finished cooking, transfer the shrimp to a bowl of ice water to stop the cooking process. Drain shrimp and pat dry once cooled. 

- Add all ingredients into your bowl and mix to coat all ingredients in the dressing

- Finish with Salt and pepper to taste 


Seafood Salad
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