6 servings
Julienne the onion, cut the red bell pepper into strips and the strawberries into quarters.
Mix the curry paste with the coconut milk and minced ginger in a big bowl.
Add lemon and orange juice, shrimp, scallops, calamari, strawberries, onion, and pepper (save the coriander for serving so it maintains its color), mix everything, add salt and pepper to taste, and chill until serving.
