Foryoueats: Seafood Salad with Vinaigrette

Ingredients

• 6 oz shrimp (with shell)
• 4 oz octopus sashimi (boiled octopus)
• 1 stalk celery
• ¼ yellow bell pepper
• ¼ red bell pepper
• ¼ red onion
• 2 inch carrot (5 cm)
• 2 radishes
• 6 cherry tomatoes
• 2 sprigs parsley
• ½ lemon
• 1 bay leaf
• To cook shrimp:
• ⅓ cup sake (I used Sho Chiku Bai Classic Junmai)
• Marinade:
• ½ cup extra virgin olive oil
• ¼ cup rice vinegar (unseasoned)
• 2 Tbsp mirin (I used Takara Mirin)
• 1 tsp Diamond Crystal kosher salt
• freshly ground black pepper
• ½ Tbsp juice from cooking shrimp