Italian Seafood Salad (Insalata di Mare)

Ingredients
The Seafood:
1 lb large shrimp, peeled and deveined
1/2 lb calamari rings and tentacles
1/2 lb firm white fish (like cod or halibut), cut into bite-sized chunks
The Dressing & Toss-ins:
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice (plus extra wedges for serving)
3 cloves garlic, minced
1/4 cup fresh Italian parsley, finely chopped
1/4 cup red onion, thinly sliced
1/4 cup diced Roma tomatoes or roasted red peppers
Salt and freshly cracked black pepper, to taste
## Instructions
Poach the Seafood: Bring a large pot of salted water to a gentle boil. Working in batches to ensure even cooking, drop the shrimp into the water and cook for 2–3 minutes until pink and opaque. Remove with a slotted spoon and plunge into an ice bath to stop the cooking. Next, boil the calamari rings for just 60–90 seconds (do not overcook, or they will become rubbery) and plunge into the ice bath. Finally, gently poach the white fish chunks for 3 minutes until flaky, then carefully remove.
Drain and Prep: Drain all the seafood thoroughly. Pat dry with paper towels to prevent the dressing from getting watered down. Place the seafood into a large mixing bowl.
Make the Vinaigrette: In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper until emulsified.
Assemble: Add the sliced red onion, diced tomatoes, and chopped parsley to the seafood. Pour the dressing over the top and gently toss to combine everything without breaking up the fish chunks.
Chill and Serve: Cover and refrigerate for at least 1 hour to let the flavors marry. Serve chilled, garnished with extra lemon wedges