Easy Seafood Platter
3
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
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.
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