A very therapeutic salad when there’s a need to take the mind off things — lots of chopping. And minimum cooking.
For this salad, I like smaller squid cut in about 3/4” rings. Smaller shrimp also seem better. Cut lengthwise, they create nice corkscrew shapes that not only look nice but trap the herbs and dressing better.
The squid takes about 45 second in salted boiling water. Shrimp remain soft and juicy, not rubbery, after a minute or so in a residue of heat hot water once the squid is out.
WHAT WENT IN
— 1 lb cooked squid
— 1 lb cooked shrimp
— 1 lb imitation crab meat
— 1 large red onion, diced
— 5 celery stalks, diced
— 5 medium tomatoes, cored, seeded and diced
— 1 bunch cilantro, chopped
— 1 jalapeño or serrano chili, diced
— 2 Tbsp dried oregano, powdered between the palms
— 2-3 tsp salt
— 1 cup lemon juice
— 1/4 cup olive oil
— avocado