Easy seafood platter

3
Total Time
30 min
Prep
25 min
Cook
5 min
Serves
8
Difficulty
Moderate

Ingredients

mango

1 large, finely chopped

lebanese cucumber

1 medium, finely chopped

green shallot(s)

2 individual, sliced

lime juice

2 tbs

dried chilli flakes

1 tsp

avocado

1 medium, halved, pitted

fresh flat-leaf parsley

cup(s), leaves

garlic

1 clove(s)

buttermilk

½ cup(s), (125ml)

lemon juice

¼ cup(s)

olive oil

2 tbs

Octopus

300 g, baby, cleaned, halved lengthways

garlic

2 clove(s), chopped

red wine vinegar

1 tbs

dried oregano

1 tsp

Prawn, school, cooked

500 g, (24 medium sized prawns)

Crab, boiled or steamed

1000 g, (4x250g cooked Blue Swimmer Crabs), halved, cleaned

steamed or boiled lobster

800 g, (4x200g Moreton Bay bugs), halved, cleaned

oysters

16 individual

Instructions

  1. To make salsa, combine mango, cucumber, shallots, 2 tbs lime juice and chilli in a small bowl.
  2. For dressing, process avocado flesh with parsley, 1 clove garlic, buttermilk and ¼ 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, heavy based frying pan over medium-high heat. Cook octopus, turning occasionally, for 2 minutes. Add garlic and cook for a further 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 to spoon onto plates.

Start eating better than ever!