There are many versions of Thai seafood salad you can make. This one is simple, light, fresh and full of flavor. If you can find sushi-grade seafood, there’s no need for cooking and this salad can be made more like a ceviche. Since I love the flavor of Thai food but don’t usually care for the sweetness which is common in most Thai dishes, especially when someone else is making them, this salad is always number one choice on my list when eating out at a Thai restaurant. As far as which seafood to include, you can pretty much pick and choose based on your preference. This version I made with squid, shrimp and scallop.
Bring 2 quarts salted water and chopped lemongrass to a boil. Add the squid, cover and let the water return to the boil. Immediately remove from heat and transfer the squid to a medium-sized bowl using a slotted spoon. Bring the water back to boil. Add the shrimp and scallop and cook for 2 – 3 minutes. Set the lid askew and pour off all the liquid. Transfer the shrimp and scallop to the bowl. Add the lime juice, fish sauce and sugar and let it marinade.
Meanwhile, cut the grape tomatoes in halves, squeeze out the seeds and cut in halves again. Cut the cucumber lengthwise in fourths and remove the seed part. Thinly slice into small pieces. Thinly sliced the stalk of celery, about 1 millimeter thick. Chop up the herbs, garlic and chili. Add all ingredients together, give it a good toss and serve.