Fish salads
The seafood salad is a dish made of mollusks with and without shells and shellfish that is consumed cold. It 'a typical Mediterranean dish, spread in all localities of Italian sea, but also inland.
To date it is almost known in all the culinary traditions of the world in a multitude of versions.
The seafood salad is a simple dish, light and delicate, perfect for a summer menu as an appetizer or main course, but it consumed almost all year, do not forget, in fact, that is the traditional appetizer in dinners on Christmas Eve and that is daily in all restaurant menus that make fish. The seafood salad is a low calorie recipe that needs a few condiments, a little olive oil and lemon juice. Since fish, crustaceans and molluscs which are typically used have a little more than 100 kcal / hg, then simply use the right amount of oil and a bit 'of vegetables for a dish filling and low calorie.
To obtain a good seafood salad the recommendations are few and easy to perform. You first have to buy fresh fish, or better molluscs and crustaceans, the fishmonger you trust, wash it and clean it, cook it in a simple way, and season with only a little lemon juice and a little olive oil, if the fish is cool it will be good even without elaborate cooking.
Avoid, then, to cover its delicate flavor with too much perfume ingredients, such as onions or garlic, tomatoes or peppers.