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Curtis Stone's Ultimate Seafood Platter

Home  >  Inspire & Create  >  Summer Seafood Spread  >  Curtis Stone's Ultimate Seafood Platter


Curtis Stone's Ultimate Seafood Platter


30 mins








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

Ginger-tamari sauce

  • 2/3 cup (160ml) salt-reduced tamari or soy sauce
  • 1/4 cup (60ml) fresh lemon juice
  • 3 tsp finely grated ginger
  • 1 tsp sesame oil
  • 1 tsp sesame seeds, toasted

Spicy chipotle cocktail sauce

  • 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)

Miso mayo

  • 1 cup (300g) mayonnaise
  • ½ cup (60g) finely chopped spring onions
  • ⅓ cup (80ml) fresh lemon juice
  • ⅓ cup (100g) miso paste
  • 1 tbs sambal oelek or chilli paste
  • 2 tsp sesame seeds, toasted
  • 1 tsp finely grated ginger
  • 1/2 tsp sesame oil


  1. To make ginger-tamari sauce, in a small bowl, whisk tamari or soy sauce, lemon juice, ginger and sesame oil. Stir in sesame seeds.
  2. 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.
  3. 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.
  4. Arrange seafood on a platter with sauces. Serve with lemon and lime.