Cooking Instructions
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Step 1
Season
Baby Octopus (170 g)
,
Shrimp (21)
and
Squid Rings (170 g)
with
Kosher Salt (to taste)
,
Cayenne Pepper (to taste)
,
Lime Juice (to taste)
and
Granulated Garlic (to taste)
.
Step 2
Combine
Romaine Hearts (1 head)
and
Baby Red Radish (5)
.
Step 3
Mix
Greek Yogurt (60 g)
with the juice from
Limes (1 1/2)
,
Fresh Chives (3 g)
and
Honey (20 g)
. Season with
Kosher Salt (to taste)
and
Cayenne Pepper (to taste)
. Toss with the salad and arrange on a serving platter.
Step 4
Grill the seafood until just done but still moist on the inside.
Step 5
Drizzle with
Lime Juice (30 mL)
and
Extra-Virgin Olive Oil (30 mL)
. Toss.
Step 6
Top the salad with the grilled seafood and add some
Jalapeño Peppers (to taste)
.
