Keeping cooked seafood
I just tossed some cooked squid and mussels leftover from last night's dinner in lemon, olive oil, parsley, minced red onion, salt and pepper to make a simple little seafood salad. Tomorrow we're having dinner company, and I'm thinking of including it in an assortment of cold antipasti. But, is that pushing it, time/safety-wise? Typically, I'd use seafood the day it's cooked, or at most by the next day - will it still be okay for tomorrow, or should we finish it off today? Thanks!