How To Make A Fresh Seacuterie Board

Octopus Salad

• 1 teaspoon orange zest
• 2 tablespoons fresh orange juice
• 1 teaspoon ginger juice
• 1 small clove garlic, grated
• 2 tablespoons low sodium soy sauce
• 1 ½ teaspoons toasted sesame oil
• 2 tablespoons unsweetened mirin
• 1 tablespoon apple cider vinegar
• 1 fresno chilie, seeded and minced
• ½ teaspoon sugar
• 1 tablespoon olive oil, plus 1½ teaspoons
• 1 ¼ teaspoons kosher salt
• ¾ lb frozen cooked octopus (340 g), thawed, cut into ¼-inch (6 mm) rounds
• micro cilantro, for serving

Mignonette Sauce

• 1 small shallot, minced
• ½ cup red wine vinegar (120 mL)
• ½ teaspoon crushed black peppercorns

Crab Dip

• 2 tablespoons cream cheese
• 1 tablespoon mayonnaise
• 2 teaspoons old bay seasoning
• ⅛ teaspoon garlic powder
• 1 ½ teaspoons prepared horseradish
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 3 dashes worcestershire sauce
• ½ lb fresh crab meat (225 g)
• 2 tablespoons fresh chives, plus more for garnish
• 1 ¼ teaspoons kosher salt

Oysters

• 8 fresh oysters

Assembly

• 6 cups crushed ice (840 g), plus more as needed
• 2 butter lettuce leaves
• ½ lb prepared ahi poke salad (225 g)
• 1 lb lox (455 g)
• 1 lb cocktail shrimp (455 g), tails on
• ½ cup cocktail sauce (160 g)
• 2 tablespoons prepared horseradish
• ½ cup seaweed salad (70 g)
• 4 slices grilled bread
• 8 crackers, of choice
• 1 english cucumber, sliced on the diagonal into 1/4 in (6mm) rounds
• ½ lb crab claws (225 g)
• 1 blood orange, sliced
• 1 cup pickled vegetable (150 g), such as peppadews and onion
• 1 tablespoon caper, drained
• decoratively cut lemon

Special Equipment

• oyster knife
• 2 baking sheets, 26 x 18-inch (66 x 45 cm)
• brown butchers paper