1 kg of well-rinsed squid
1 kg of large, cleaned, and scaled shrimp
Salt to taste
1 kg of medium, cleaned, and scaled shrimp
Black pepper to taste
Juice from 1 Sicilian lime
3 soup spoons of vinegar
1 thread of olive oil
2 soup spoons of chopped parsley
2 cups of chopped Roman lettuce
2 medium-sized and firm tomatoes, cut into cubes
1 cucumber, peeled and cut into cubes
0.5 kg of palmito, cut into medallions
1 kg of well-rinsed squid
1 kg of large, cleaned, and scaled shrimp
Salt to taste
1 kg of medium, cleaned, and scaled shrimp
Black pepper to taste
Juice from 1 Sicilian lime
3 soup spoons of vinegar
1 thread of olive oil
2 soup spoons of chopped parsley
2 cups of chopped Roman lettuce
2 medium-sized and firm tomatoes, cut into cubes
1 cucumber, peeled and cut into cubes
0.5 kg of palmito, cut into medallions
In a pressure cooker, cook the squid for eight minutes (marked when the cooker starts to clear) or until it becomes soft
Cut into medium-sized pieces, cover with plastic wrap and reserve
Season the large shrimp with salt, transfer them to a large frying pan, and cook covered for three minutes. Reserve
Soak the medium-sized shrimp in hot water and a pinch of salt for three minutes
Peel, cover with plastic wrap, and reserve
In a bowl, mix together the black pepper, lime juice, vinegar, olive oil, and parsley. Reserve
In a serving dish, arrange the lettuce and tomatoes
Top with cucumber, palmito, medium-sized shrimp, and squid
Garnish with large shrimp and drizzle with dressing
Serve.
