Get the Recipe
Like stuffed mushrooms, seafood salad isn't a terribly common dish in the US these days. Sure, you'll see ceviche on every other "Latin-inspired" menu, but other than this raw preparation, chilled seafood lovers are often left salad-less. Yotam Ottolenghi and Sami Tamimi's version in their cookbook, Ottolenghi, is an easy one. They mix raw fennel and red onion with barely-seared squid and tail-on prawns for an even balance of crunch and chew. To brighten it up, they add a generous squeeze of lime, a flurry of its zest, and a spoonful of citrusy sumac. Dill, cilantro, and parsley give the salad an herbaceous finish.
Why I picked this recipe: I couldn't resist the call of the delightfully retro seafood salad.
What worked: Seafood and fennel is always a winning combination, and the addition of bright lime and sumac made it even better.
What didn't: They don't explicitly say to do this, but make sure to dry the squid thoroughly before searing it; otherwise, it will steam in its copious juices. And while they say you can save the salad for up to a day, I thought it was much better right after mixing.
Suggested tweaks: You could use different seafood in here if you like. Scallops would be particularly nice, as well as a little crab meat. If you can't find tiger prawns (or prefer to use a more sustainable species), just use the biggest tail-on shrimp you can find. I used U10 gulf shrimp. Look for sumac in Middle Eastern grocery stores. If you can't find it, add more lime juice and zest (or find out how to forage some!).