Coconut Shellfish Cocktail
- Level: Advanced
- Yield: 6 servings
- Total: 1 hr 25 min
- Prep: 45 min
- Cook: 40 min
Ingredients
Court Bouillon:
2 quarts water
1 cup dry white wine
1 medium onion, peeled and sliced
3 celery stalks, chopped
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
1 serrano pepper
2 allspice berries
4 black peppercorns
Marinade:
1 (14-ounce) can coconut milk (can use fresh coconut milk, if desired)
1/2 cup fresh lime juice
1 poblano pepper, cut into brunoise
2 serrano peppers, finely chopped
1 red bell pepper, julienned
1 red onion, julienned
1 tablespoon minced garlic
1 teaspoon peeled and minced fresh ginger
1/4 cup chopped scallions
1 tablespoon chopped fresh cilantro leaves
Salt and pepper
Shellfish:
16 to 20 shrimp, shell on
24 crayfish
8 scallops
1 (8-ounce) lobster tail
24 mussels, scrubbed and debearded
1 conch, meat cut into small dice
3 whole coconuts, shells cut in half and milk drained, for serving
Shaved fresh coconut, for garnish
Fresh cilantro leaves, for garnish
Directions
- For the court bouillon: Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes.
- For the marinade: Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper.
- For the shellfish: Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade.
- Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade.
- Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish.
- Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood.
- Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro.