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California Seafood Cocktail

Servings:
Serves 8 Servings
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Ingredients

Garnish
  • 1 1/2 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1 tablespoon orange juice
  • 1 tablespoon cilantro
  • 2 teaspoon chili paste
  • 2 teaspoon salt and black pepper
  • 2 teaspoon persian cucumbers
  • 1 bunch belgian endive
  • 1 cup shrimp
  • 1 cup lobster
  • 1 cup dungeness crab
  • 1 cup frisée lettuce
  • 1/4 cup pomegranate seeds
  • 1/4 cup papaya
  • 1/4 cup persimmon

Preparation

Baking Directions:

In a medium mixing bowl, combine zests, juices, cilantro and chili paste.

  Mix well and separate evenly into 2 bowls.

Trim ends of cucumber.

  Slice cucumber into 1/4-inch slices and place into bowl.

  Trim endive and reserve 8 spears.

  Chop remainder into 1/2-inch pieces and place in bowl with cucumber mix and place in refrigerator.

In remaining bowl, place cooked shrimp, lobster and crab.

Toss with dressing and let sit for 10 minutes.

To serve, spoon equal amounts of endive and cucumber salad into 8 chilled martini glasses.

  Top each glass with seafood salad.

  Tuck endive spears into edge of glass and top with small amount of frisée lettuce, pomegranate seeds, papaya and persimmon for garnish.