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Photo of Easy Seafood Platter by WW

Easy Seafood Platter

3
Points® value
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
8
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

  1. To make salsa, combine mango, cucumber, shallots, lime juice, and chilli in a small bowl.
  2. 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.
  3. 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.
  4. 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.

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