• 8-10 ounces fresh scungilli  (cooked, cleaned, and sliced)
• Rind of one lemon, grated & the juice of one lemon
• 1/8 teaspoon finely chopped fresh garlic
• 1-2 tablespoons red wine vinegar
• 2 tablespoons Extra virgin olive oil
• Medium size Bermuda onion sliced into thin rings
• Large, vine-ripened tomato, coarsely chopped (about 8 ounces)
• 1/4 cup finely sliced celery
• 1/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped Italian flat-leaf  parsley
• 1 tablespoon fresh basil, finely snipped
• 1/2 teaspoon red pepper flakes (pepperoncini)

To Serve:
Serve in small bowls. You may tear the lettuce into large pieces and toss with the scungilli or keep the leaves whole, adding them as crisp garnishes to each serving. Serves 4-6 as an appetizer. You can also serve it as a salad course.