Easy Seafood Platter

Name: Easy Seafood Platter
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 8 servings
Cuisine: Canadian
Ingredients: 1 large Mango finely chopped; 1 medium Cucumber finely chopped; 2 item(s) Shallots sliced; 2 tbsp(s) Fresh lime juice; 1 tsp(s) Crushed red pepper flakes; 1 medium Avocado halved, pitted; 0.333 cup(s) Fresh parsley leaves; 1 clove(s), large Garlic; 0.5 cup(s) Whole buttermilk; 0.25 cup(s) Fresh lemon juice; 2 tbsp(s) Olive oil; 300 gm Uncooked octopus baby, cleaned, halved lengthwise; 2 clove(s), large Garlic chopped; 1 tbsp(s) Red wine vinegar; 1 tsp(s) Dried oregano; 24 piece(s) Cooked prawns medium-sized; 1000 gm Cooked crabmeat; 800 gm Cooked lobster (4 x 200 gram lobsters), halved, cleaned; 16 medium Uncooked oysters

Points® value

Total Time

30 min

Prep

25 min

Cook

5 min

Serves

Difficulty

Moderate

Dive into this coast-to-coast seafood platter with pops of colour and bursts of flavour. Swap out your typical shrimp cocktail sauce for a sweet and spicy chili-mango salsa and a velvety smooth avocado dressing. You'll feel like you're enjoying a seaside appetizer, lunch, or dinner in no time with these tastes of the sea.

Ingredients

Mango

1 large, finely chopped

Cucumber

1 medium, finely chopped

Shallots

2 item(s), sliced

Fresh lime juice

2 tbsp(s)

Crushed red pepper flakes

1 tsp(s)

Avocado

1 medium, halved, pitted

Fresh parsley

⅓ cup(s), leaves

Garlic

1 clove(s), large

Whole buttermilk

½ cup(s)

Fresh lemon juice

¼ cup(s)

Olive oil

2 tbsp(s)

Uncooked octopus

300 gm, baby, cleaned, halved lengthwise

Garlic

2 clove(s), large, chopped

Red wine vinegar

1 tbsp(s)

Dried oregano

1 tsp(s)

Cooked prawns

24 piece(s), medium-sized

Cooked crabmeat

1000 gm

Cooked lobster

800 gm, (4 x 200 gram lobsters), halved, cleaned

Uncooked oysters

16 medium

Instructions

To make salsa, combine mango, cucumber, shallots, lime juice, and chilli in a small bowl.
To make dressing, process avocado flesh with parsley, garlic, buttermilk and lemon juice in a food processor until smooth. Season with salt and pepper. Cover and refrigerate, but remove from fridge 30 minutes before serving.
Heat 1 tablespoon olive oil in a large frying pan over medium-high heat. Cook octopus, turning occasionally, for 2 minutes. Add garlic and cook for another 1 minute, stirring and tossing, until octopus has changed colour. Transfer to a large bowl with vinegar, oregano and remaining oil. Season with salt and pepper and toss to combine. Cool, then refrigerate until cold.
Arrange seafood onto a large platter. Serve with salsa and dressing.

Notes

Feel free to add or remove certain fish and shellfish based on your personal taste and what is available to you.

Easy Seafood Platter

Ingredients

Instructions

Notes

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