Best-ever seafood platter

There’s no better way to celebrate the warm weather than with a delicious seafood platter. Try this recipe for your next get-together.

1 platter


Note: + 1 hour standing time



  • Crushed ice, to serve
  • 1 Cooked WA Rock Lobster Thawed
  • 1kg Coles Australian Cooked Black Tiger Prawns Thawed
  • 24 fresh oysters
  • 2 x 250g pkts Coles Thinly Sliced Smoked Salmon
  • 1 tbs drained baby capers

Sweet and sour red onion

  • 1 red onion, very thinly sliced
  • 1/4 cup (60ml) red wine vinegar
  • 2 tbs caster sugar
  • 2 tsp salt

Seafood sauce

  • 1 cup (300g) whole-egg mayonnaise
  • 2 tbs tomato sauce
  • 1 tbs lemon juice
  • 2 tsp Worcestershire sauce
  • 1/4 tsp Tabasco sauce
  • Harissa paste, to serve

Ponzu dressing

  • 2 tbs light soy sauce
  • 1 tbs lemon juice
  • 2 tsp caster sugar
  • 1 tsp sesame oil
  • Finely chopped chives, to serve
  • Lemon zest, to serve



To make the sweet and sour red onion, place the onion in a small bowl. Combine the vinegar, sugar and salt in a jug or bowl and stir until the sugar and salt dissolve. Pour over the onion. Set aside for 1 hour to soak. Drain onion and place in a serving bowl.


To make the seafood sauce, combine the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce and Tabasco sauce in a small bowl. Transfer to a serving bowl. Top with a little harissa paste and use a round-bladed knife to gently swirl. Season with pepper.


To make the ponzu dressing, combine the soy sauce, lemon juice, sugar and oil in a serving bowl. Add the chives and lemon zest and whisk to combine.


Arrange ice on a serving platter. Top with lobster, prawns and oysters. Arrange the salmon on a serving plate and top with baby capers and a little onion mixture. Spoon ponzu sauce over oysters. Serve immediately with seafood sauce.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.