They really are the fruits of the sea.
Now I have some rich, garlicky mussel broth in the pot. I top it up with more cold water, add some lemon juice for acidity and flavor, along with peppercorns and a couple of bay leaves, also for flavor. Voilà! I have a tasty poaching medium for the rest of my seafood. And, because I've added cold water, I've reset the temperature, meaning I can cook the shrimp and squid using that cold-start method.
There's not even a reason to separate the shrimp and squid: They can both go into the tepid poaching medium at the same time, and gently be brought up to 170°F, at which point they'll be perfectly plump and tender throughout. Before cooking the shrimp, I've first marinated them with baking soda and salt for that snappy texture I mentioned above.
As soon as the water hits 170°F, I transfer the shrimp and squid to a large bowl or rimmed baking sheet to chill.While all the seafood is cooling, I whip up the dressing, a simple blend of minced parsley, garlic, lemon juice, and olive oil. I toss it all with the chilled seafood, adding cayenne pepper for heat and thinly sliced celery and fennel for flavor and crunch. I also sprinkle in a little ground coriander seed; I just love it so much with seafood.
The salad is ready to rock as is, but I can tell you from experience that it gets even better the next day, as the seafood marinates and the flavors meld. That's one way in which it's not at all like ceviche, which peaks about 15 minutes after it's made and goes downhill from there. Though I challenge you not to eat all of it right away, by yourself, before anyone even finds out you've made it.
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