Seafood Tower* Recipe

Shucking Oysters

Shuck the fresh oysters carefully, ensuring to keep the oyster liquid in the shell.

Arrange the oysters on a serving platter with lemon wedges and mignonette sauce on the side.

Preparing Hamachi

Slice the hamachi into thin sashimi-style pieces.

Setting the Marinade

In a bowl, mix the lime juice, chili oil, sea salt, and cilantro leaves.

Toss the hamachi slices in the marinade and let it sit for 10 minutes before serving.

Preparing Lobster

In a pan, melt the butter over medium heat. Add minced garlic and sauté until fragrant.

Add the cooked lobster tails to the pan, sprinkle with paprika and sauté for 2-3 minutes until heated through.

Marinating Fish

In a bowl, combine the cubed white fish with lime juice, and let it marinate for about 15 minutes.

Add the thinly sliced red onion, chopped chili peppers, and cilantro. Mix well and let it sit for another 5 minutes before serving.

Cooking Shrimp

Boil the shrimp in salted water until they turn pink (about 3-4 minutes). Drain and cool.

Arrange the shrimp on a platter with cocktail sauce and lemon wedges.

Preparing Plantains

Peel the green plantains and slice them thinly.

Frying Plantain Chips

Heat oil in a frying pan over medium heat. Fry the plantain slices until golden brown and crispy, about 3-4 minutes per side.

Remove the chips from the oil, drain on paper towels, and sprinkle with sea salt.