![Insalata di Pesce](https://cdn.statically.io/img/www.foodandwine.com/thmb/FFY40UW9BHaK6p7r9pvyMdJqa7Q=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/insalata-d-pesce-FT-RECIPE1020-f29c9c5a915748d7a01c29718ec22dc2.jpg)
Ingredients
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10 cups water
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3 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste
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8 ounces small to medium scallops
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8 ounces peeled and deveined raw medium to large shrimp
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8 ounces boneless, skinless swordfish or other firm, meaty fish, cut into 1/2-inch pieces
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3 celery stalks, finely chopped
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1 large shallot, finely chopped
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1/4 cup finely chopped fresh flat-leaf parsley
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1/4 cup extra-virgin olive oil, plus more to taste
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3 tablespoons fresh lemon juice, plus more to taste
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1/4 teaspoon black pepper, plus more to taste
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1/8 teaspoon crushed red pepper (optional)
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Butter lettuce or radicchio leaves and lemon wedges, for serving
Directions
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Fill a large bowl with ice water; set aside. Bring 10 cups water to a boil in a large saucepan over medium-high. Reduce heat to medium, and stir in 3 tablespoons salt. Working in batches, add scallops, shrimp, and fish to boiling water; cook to desired degree of doneness (45 seconds to 1 minute and 30 seconds for scallops, depending on size; 1 to 2 minutes for shrimp; 2 to 3 minutes for swordfish). Using a slotted spoon, transfer cooked seafood to prepared ice water; let stand 30 seconds to 1 minute. Transfer to a colander; drain well, and transfer to a medium bowl.
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Add celery, shallot, parsley, oil, lemon juice, black pepper, crushed red pepper (if using), and remaining 1/4 teaspoon salt to seafood mixture; gently stir just until combined. Let stand at room temperature 5 minutes. Add additional salt, oil, lemon juice, or black pepper to taste. Serve seafood salad with lettuce or radicchio and lemon wedges.
Make Ahead
Seafood can be cooked up to 1 day ahead and stored in an airtight container in refrigerator.
Notes
Fresh halibut or tuna may be substituted for swordfish.
Suggested Pairing
Textural, flinty Friulano blend.