The Best Scungilli Salad Recipe

Made with fresh lemon juice, celery, red onion, garlic and parsley, Sungiri Salad is a simple yet delicious Italian dish that is super easy to make, and if you love seafood, you should give it a try.

What is Scungilli?

“Scungilli” comes from the Italian word “conchiglia,” which basically means snails or whelks. Scungilli sold in the United States are typically wild channeled or knobbed whelks caught in the northeast Atlantic coastal waters, including New England and Long Island. But they can be hard to find fresh.

This marine snail with a large spiral shell is popular in Southern Italian and Italian-American cuisine, but snails are also popular in places like the UK and the Caribbean.

Sungiri is a fantastic fish, used in this salad recipe with a lemon and olive oil dressing and mixed into other Italian seafood salads, but it is also delicious sautéed in a red Italian sauce like marinara or the spicy “fra diavolo” and served over pasta.

Skangiri is rich in protein and low in fat and carbohydrates. It is also rich in vitamins like Vitamin B12, Folate, Vitamin E and minerals like potassium and iron.

Recipe: Seungri Salad

Scangiri salad is a traditional dish often served in Southern Italian and Italian-American homes during the seafood-centric Christmas Eve holiday meal known as the “Feast of the Seven Fishes” (Festa dei Sette Pesci).

But the cool, lemony Sungiri Salad, with fresh ingredients like celery, red onion, green olives, parsley and olive oil, is the perfect seafood treat to enjoy during the hot summer months. If you’re a seafood lover, you’re missing out on something delicious if you don’t try this salad.

The problem with scanguili is that they can be hard to find fresh, but the good news is that you can now find these edible mollusks cooked, sliced, canned and ready to eat at any well-stocked fish market, Italian market or international grocery store, and that’s what we’ll use in this recipe.

Below are links to where you can purchase online.

What does a Scangiri taste like?

The texture of skanguili is similar to perfectly cooked squid. If you like shellfish, you’ll love skanguili. It’s soft yet firm, with a mild, slightly salty, sweet and delicate taste. It’s not fishy, ​​so no need to worry.

Ingredients for Seunggiri Salad

Seunggiri (caddition): Canned, pre-cooked and sliced ​​skanguiles are delicious and super easy to prepare. They’re usually found in the same section as canned seafood, such as clams, in 6- or 29-ounce cans. A 29-ounce can makes about 4-6 servings of this salad.

It is sold in some grocery stores, fish shops and markets in Italy and abroad. Look for it in the same section as other canned seafood, such as clams.

To save you shopping time, here are places where you can order seungri online:

celery: I prefer to use the leafy stalk closest to the center of the celery.
The leaves add freshness and the stems are more delicate – use one large stalk or three small ones.

Red onion: The sweet and tangy flavor of red onion pairs well with the other ingredients, and about 1/4 of a small red onion is plenty.

green olives: Try salted green olives. Sicilian green olives are fantastic, but I also like to use Manzanilla olives stuffed with pimento.

capers: Capers add a delicious salty flavor to this salad.

parsley: This herbaceous salad is perfect with any type of seafood and is made using only the freshest ingredients.

lemon: The base of the dressing for this salad is fresh lemon juice, so be sure to have some extra on hand in case your lemons aren’t super juicy – two or three is usually enough.

Extra virgin olive oil: Use the highest quality possible.

Garlic: Garlic pairs really well with the fresh lemon and parsley in this dish, so start by finely chopping two cloves of garlic, or you can always add more if you like.

Crushed red pepper: It adds a little spiciness, but you can leave it out if you don’t like spicy food.

Pepper + salt

How to make the best Seunggiri salad

1 Preparation: Wash all the vegetables (celery, onion, parsley).

2 Rinse and drain: Drain all the liquid from the canned skanguiri using a colander or strainer. Then rinse under cold water. Drain again and set aside.

3 slices: In this salad, I like to slice the celery and onion thinly, which gives them a more delicate texture. If the olives are large, slice them in half.

4 Mix ingredients: Combine all ingredients in a mixing bowl and season to taste – I usually add a bit of lemon and/or salt – then chill in the fridge for up to an hour or overnight.

5 Serves: Serve alone or over a bed of light vegetables – the tangy arugula is a great addition, but mixed vegetables are also great.

How long does Seungri Salad last?

Sengiri salad is best consumed within three days to maintain optimum freshness.
We love this so much that I can honestly say the leftovers don’t last long enough to leave in the fridge.

Seungri Salad Tips

Prepare in advance: This salad can also be made the day before and marinated in lemon juice, then stored in the refrigerator until ready to serve.

Add flavour: For an extra lemony flavour, add the zest of one lemon to the salad.

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