Easy seafood platter
2
Points®
Total time: 30 min • Prep: 25 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
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
⅓ 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
Cooked shell-on prawns
24 medium
Ready-to-eat crab meat
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.
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