Seafood Salad

‘A variety of fish can appear in this salad. You need a shellfish of some kind, and some prawns or shrimps, but a cephalopod is vital - squid, cuttlefish or octopus - for both looks and texture. All the fish should be very fresh: frozen will not do. Look in your local fish market for inspiration, as the Italians do. Even the smallest coastal village in Italy has its own seafood salad, which is always based on seafood caught locally.’