About this recipe
Delicious for a first course, even better as a casual lunch with fresh bread.
- 1 lb. shrimp,
- 1 lb. scallops,
- 1 lb. squid rings.
Drain, cool, and add:
- 1 small carrot (diced),
- 1 stalk celery (diced),
- 1 bunch green onions (chopped),
- 4 tbsp. good olive oil,
- 4 tbsp. fresh lemon juice,
- 1-2 tbsp. chopped fresh parsley,
- 1 tsp. salt and ½ tsp. black pepper.
Mix well and refrigerate for at least one hour.
- Don’t use vinegar.
You can leave in fridge for up to two days.