SEAFOOD ANTIPASTO recipe served on a plate, by Pekin the Chef
Jun 04 2026
Restaurants›Roar›Seafood Antipasto Recipe

Seafood Antipasto Recipe

Inspired by Roar
Time1h
Serves4

daily fresh seafood selection, pickled vegetables, seaweed salad, fermented hot sauce, charcoal spiced chips

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Seafood

Pickled Vegetables

Seaweed Salad

Charcoal Spiced Chips

Sauce

Method

Prepare Seafood

  1. 1

    Cook the Seafood

    In a pot of boiling salted water, cook shrimp for 2-3 minutes until pink. In a separate pot, boil calamari and mussels until cooked through, about 3-4 minutes. Drain and let cool.

  2. 2

    Prepare Crab Meat

    Gently mix crab meat with a pinch of salt and pepper. Set aside.

Pickled Vegetables

  1. 3

    Pickle the Vegetables

    Combine sliced cucumbers, carrots, and radishes in a bowl. Pour a mixture of equal parts vinegar and water over the vegetables and let sit for 30 minutes.

Seaweed Salad

  1. 4

    Prepare Seaweed Salad

    Soak seaweed in warm water for 10 minutes, then drain. Toss with sesame oil, rice vinegar, and sesame seeds.

Charcoal Spiced Chips

  1. 5

    Spice the Chips

    Toss potato chips with charcoal spice blend until evenly coated.

Assembly

  1. 6

    Plate the Antipasto

    On a large platter, arrange cooked seafood, pickled vegetables, seaweed salad, and spiced chips. Drizzle fermented hot sauce over the top and serve.

More from Roar