• 10 Ratings

The key to this dish is to leave the heavy lifting to a fish purveyor, who often will steam the shellfish and shuck the oysters for a minimal charge. Make the simple sauces earlier in the day, and your work is done. For the serving tray, buy crushed ice or place a few cups of ice in a plastic bag, wrap in a dish towel, and crush using a rolling pin or a meat tenderizer.



Ingredient Checklist


Instructions Checklist
  • Stir together vinegar, shallot, cucumber, and 1/4 teaspoon pepper in a small bowl for mignonette. Stir together ketchup, horseradish, and orange zest in another small bowl for cocktail sauce. Refrigerate sauces until chilled, at least 1 hour, and up to 1 day.

  • Place crushed ice on a tray, and arrange seafood, sauces, and lemon wedges on top.


10 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2