Ingredients: squid, shrimp, razor clams, clams, cherry tomatoes, cucumber, celery, onion, chili, lemon juice, cilantro, red chili, garlic, sugar, etc.
Instructions: First, clean the squid, shrimp, razor clams, and clams, then blanch them in boiling water and set aside. Next, mix lemon juice, cilantro, red chili, garlic, and sugar to make a sauce. Take the blanched seafood, add cherry tomato chunks, cucumber slices, shredded celery, onion, and chili, and toss everything with the sauce until well combined.
Scene 1: A green round bowl brings a sense of coolness.
Since the dish has a sauce, it's best served in a deep round bowl. This not only makes it easy for guests to scoop with a spoon but also allows the layering of ingredients like vegetables and chili, creating a visually appealing, lively, and dimensional presentation.
Plating Method
① Place the blanched clams at the bottom of the bowl as the base.
② Gradually layer the other seafood ingredients, arranging them in a crisscross pattern to add height and color variation.
③ Finish by garnishing with chili flowers, lettuce, and cilantro.
④ Adjust the height and placement of the ingredients. Once the shape and colors are set, the plating is complete!
Scene 2: Eye-catching Contrast with Mint Leaves
When plating, consider the depth of the dish. After stacking the ingredients, drizzle the sauce over them. A square plate gives a cleaner look—placing some mint leaves diagonally can enhance the visual appeal.
Plating Method
①After blanching the clams, gather them in one corner of a square plate.
②Stack the other mixed seafood ingredients on top of the clams.
③In the opposite corner of the plate, leave space for garnishes like carrot strips, mint leaves, and purple cabbage.
④Finally, place onion slices and chili strips at the highest point of the dish to add different textures and enhance the visual appeal.
Plating tip: When making cold seafood dishes, always place the clams on the plate last, directly at the bottom, without mixing them with other ingredients. Mixing clams can cause the meat to fall out, leaving only the shells. By placing them at the bottom, they can absorb the sauce while maintaining both flavor and texture.
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