Prep: 30 mins Serves: 2-4
Create an impressive seafood platter with Family Cooked Seafood Bundle of prawns, lobster and oysters served with three easy to make sauces: a vibrant coriander and lime chimichurri, sweet mango mignonette and smoky BBQ mayo. Perfect for Christmas entertaining and summer gatherings.
Ingredients
- 1 Fish in the Family Cooked Seafood Bundle
Coriander & lime chimichurri
- 1 large handful coriander (about ½ bunch)
- 1 garlic clove, peeled
- ½ red long chilli, seeds removed
- Zest and juice of ½ lime
- ¼ cup extra virgin olive oil
- 1 tbsp apple cider vinegar
Mango mignonette
- ½ ripe mango, finely diced
- ½ small shallot, finely diced
- 2 tbsp rice vinegar
- 1 tbsp lime juice
Smoky BBQ mayo
- ½ cup whole-egg mayonnaise
- 2 tbsp smoky BBQ sauce
- 1 tsp lime juice
To serve
- Ice
- Lemon wedges
Method
Keep seafood refrigerated until ready to serve.
To make the chimichurri, combine all chimichurri ingredients in a tall jug and process using a stick blender until mostly blended. Transfer to a serving ramekin.
For the mango mignonette, combine mango, shallot, vinegar, lime juice in a bowl. Set aside until serving.
For the BBQ mayo, combine mayonnaise, BBQ sauce and lime juice in a small bowl.
Place ice on a large platter. Arrange the lobster, prawns and oysters over the ice. Spoon mango mignonette over the oysters just before serving. Serve seafood with the BBQ mayo, chimichurri and lemon wedges.
Tips: Prepare the sauces up to 1 day ahead. Store in airtight containers in the fridge. Serve the platter with bowls of fresh water and lemon for guests to clean their hands in.