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Cortez Sailboat Recipe

Inspired by Cortez

Time45m

Serves4

NC Tiradito, 4 Raw Oysters (2 Dressed Up), Crab Salad, Pee& Eat Shrimp, Octopus & Shrimp Coctel, Fried Saltines

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Ingredients

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NC Tiradito

7.05 oz (200 g) Fresh tuna fillet

3 tbs ReaLime juice

1 tsp Chili paste

1 small Red onion, thinly sliced

2 tbs Cilantro, chopped

1 tsp Celtic sea salt

Dressed Oysters

4 pieces Fresh oysters

2 tbs Mignonette sauce

Crab Salad

7.05 oz (200 g) Crab meat, cooked

3 tbs Mayonnaise

1 stalk Celery, diced

1 tbs ReaLemon lemon juice

to taste Celtic salt and pepper

Pee & Eat Shrimp

1 1/8 lb (500 g) Shrimp, peeled and deveined

2 tbs Old Bay seasoning

2 pieces Lemon wedges

Octopus & Shrimp Coctel

7.05 oz (200 g) Cooked octopus, diced

7.05 oz (200 g) Shrimp, cooked and chopped

1 large Tomato, diced

1 medium Avocado, diced

2 tbs Cilantro, chopped

2 tbs ReaLime juice

Fried Saltines

1 box Saltine crackers

2 1/8 cup (500 ml) Vegetable oil for frying

Method

Preparation

1

Prepare the NC Tiradito

Thinly slice the fresh tuna and marinate it in lime juice, chili paste, and salt for 15 minutes. Add sliced red onion and cilantro before serving.

2

Dressed Oysters

Shuck the fresh oysters and top them with mignonette sauce.

3

Make the Crab Salad

In a bowl, combine crab meat, mayonnaise, diced celery, lemon juice, salt, and pepper. Mix well and chill.

4

Prepare the Pee & Eat Shrimp

Boil the shrimp with Old Bay seasoning until cooked. Drain and serve with lemon wedges.

5

Make the Octopus & Shrimp Coctel

In a bowl, combine diced octopus, chopped shrimp, diced tomato, diced avocado, cilantro, and lime juice. Mix well and chill.

6

Fried Saltines

Heat vegetable oil in a pan and fry the saltine crackers until golden brown. Drain on paper towels.

Assembly

7

Plate the Cortez Sailboat

On a large platter, arrange the NC Tiradito, dressed oysters, crab salad, pee & eat shrimp, octopus & shrimp coctel, and fried saltines. Serve chilled.