Cook the seafood separately with water, a handful of fat salt and laurel.
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| Ingredients to make seafood cocktail and pink sauce: |
| Canons of canons or maché 400 g Cigalas tails 400 g Gambas or prawns 250 g Crab meat, can be canned 1 lettuce escarole leaves 1 apple 5 tablespoons Ketchup 2 tablespoons cogná drops of tabasco pimienta white and laurel fat salt and fine |
Ingredients to make seafood cocktail and pink sauce:
2. When the water breaks to boil the seafood is thrown and let out a minute, removing the saucepan from the heat and letting it rest in the hot water a few more minutes.
3. Drain crab meat and crumble in strands removing hard skins.
4. Peel and chop the seafood.
5. Prepare the sauce: Peel the apple and grate it; Mix with mayonnaise, orange juice and cogná; Remove with a wooden spoon and add the ketchup and tabasco drops, until you get a pink tone, salt and pepper in the fridge.
6. Split the grapefruit in half, transversely, and cut the segments with a double saw knife.
7. Reserve.
8. Wash and drain the salad leaves perfectly and chop them in Juliana, mix with the maché and distribute them in the cocktail glasses.
9. Place seafood and crab on top, cover with pink sauce and decorate with grapefruit. Serve very cold.
