Curtis Stone's Ultimate Seafood Platter

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Mixed fresh seafood (such as cooked prawns, Pacific oysters and cooked lobster tails and claws), to serve
Halved lemons and limes, to serve

1 1/2 cups (375ml) tomato sauce (ketchup)
3 pieces lime peel, about 2cm x 7cm, removed with a vegetable peeler avoiding white pith
3/4 cup (185ml) fresh lime juice
3 garlic cloves
1 1/2 tbs chipotle hot sauce (such as Tabasco)

To make ginger-tamari sauce, in a small bowl, whisk tamari or soy sauce, lemon juice, ginger and sesame oil. Stir in sesame seeds.
To make the spicy chipotle cocktail sauce, in a blender, combine tomato sauce, lime peel, lime juice, garlic and hot sauce. Blend until smooth and season with salt and pepper. Transfer to a serving bowl. Refrigerate until cold.
To make the miso mayo, in a small bowl, whisk mayonnaise, spring onions, lemon juice, miso paste, sambal oelek or chilli paste, sesame seeds, ginger and oil. Season with salt.
Arrange seafood on a platter with sauces. Serve with lemon and lime.

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