Scungilli Salad (Cold)

by Lisa Marie Rosati on February 11, 2014

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Cold seafood salads were at every one of my holiday meals growing up, whether it was shrimp or mixed seafood … they were all delish. I bought a can of scungilli (conch) at Uncle Giuseppe’s in Smithtown a few weeks ago and wanted to try making something with it… so here it is – Mangiamo!!!


2 stalks celery, chopped
1/2 cup red onion, chopped
2 tablespoons chopped Italian parsley (not curly!) or 2 tablespoons flat leaf parsley (not curly!)
8 ounces sliced and pitted black olives (drained)
2 tablespoons of your best olive oil
1 lemon, juice of, and strained
1 teaspoon sea salt
1/4 teaspoon ground black pepper
red pepper flakes (optional)
1 garlic clove, chopped finely


    1. Rinse the canned scungilli well (I soak for a couple of seconds and then repeat one more time).
    2. Take a medium mixing bowl. Add all the above ingredients; toss until mixed well.
    3. Refrigerate for 30 minutes to let the flavors come together.
    4. Enjoy!

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