ITALIAN SEAFOOD SALAD WITH GRAPEFRUIT & AVOCADO, Make-Ahead, Portable, Easy

BUDGET CONSCIOUS SEAFOOD, MEDITERRANEAN STYLE

Italian Seafood Salad with Avocado & Grapefruit 

This is a gorgeous seafood salad: garlicky, lemony, wine-scented and with a flash of heat, embellished with avocado and seafood.

It's absolutely wonderful.  Seafood salads have always been the best of Italian deli food (with prices to match) but the creaminess of avocado and tang of grapefruit which 67 added bring a new and blissful dimension.

If there's the budget - and the time- one could start from scratch with fresh seafood.  

This recipe is more wallet-friendly, using Premium Selection Seafood*, 700 grams for just £5. It's a good mix of squid rings, mussels and King Prawns; and the shrinkage is limited.  Add defrosted frozen scallops and/or cubes of cooked white firm-fleshed fish for more variety.  

Don't be put off by celebrity chefs who look down on frozen seafood.  When it comes to texture and flavour, 67 has had better luck with frozen than some farmed fish.  

The Seafood Salad needs to be started the day before you plan to serve it;  The shellfish must be marinaded overnight.  The avocado and grapefruit is added at the last minute. 

The dish lasts three days; it's a perfect dish for a portable lunch.

Cost: £;
Feeds: 3-4

Ingred:
   475 gm/16 oz cooked mixed shellfish (see * above) including optional cooked firm fleshed fish
   
   1/4 cup good olive oil
   1 tsp oregano
   1/4 tsp chilli flakes
   
   2 cloves garlic, grated
   1 1/2 tomatoes (no seeds or pulp), in small dice
   2 tbsp white wine vinegar   
   1/4 - 1/2 glass white wine
   zest half a lemon
   2 tbsp lemon juice
   2 stalks celery, cleaned, peeled and finely diced
   1/2 packet parsley leaves, rinsed and chopped coarsley

   1 small avocado
    juice half a lemon
   1/2 grapefruit, in segments

Method: 

1. Defrost shellfish in the fridge on the morning of the day of preparation; rinse; drain
2. Heat a large pan of water; when boiling add defrosted shellfish; quickly remove after a minute or so or until the prawns turn pink; rinse, drain; set aside
3. Heat a saucepan over med heat; add olive oil & heat through
4. Add oregano and chilli flakes (the oil will sizzle); cook 1 min
5. Add diced tomato and garlic; cook 2 mins
6. Add lemon zest, lemon juice, white wine vinegar and white wine; cook 1 min. Remove from heat
7. Finely dice celery; coarsely chop parsley; add to oil;  a stir to combine
8. Pour over shellfish; cover tightly with clingfilm; refrigerate
9. Rest preferably overnight or minimum 4 hours
10. Just before serving: peel and stone avocado; dice in sizes similar to the shellfish; sprinkle with lemon juice; add pepper and salt
11. Segment grapefruit (see Orange and Berry Plate); dry grapefruit on a paper towel -- you're looking for the bitter-sweetness of grapefruit without allowing the juice to dilute the marinade; chop into pieces similar to mussels
12. Mix the shellfish, avocado and grapefruit together with some of the marinade.
13. Serve with plenty of crusty bread.

*Iceland, Whole Foods

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.