Antiguan Cold Plate

Ingredients

The Antiguan Cold Plate differs from the original Chinese Cold Plate in terms of ingredients and flavors. While the Chinese version typically includes ingredients like marinated meats, jellyfish, and soy-based sauces, the Antiguan adaptation focuses on fresh seafood, tropical fruits, and local spices. The flavors are influenced by the Caribbean, with a hint of sweetness and tanginess. The Antiguan Cold Plate also incorporates vibrant vegetables and herbs that are commonly found in Antiguan cuisine. We alse have the original recipe for Cold Plate, so you can check it out.

• 1 pound (450g) cooked shrimp, peeled and deveined 1 pound (450g) cooked shrimp, peeled and deveined
• 1 pound (450g) cooked lobster tail, chopped 1 pound (450g) cooked lobster tail, chopped
• 1 pound (450g) cooked crab meat 1 pound (450g) cooked crab meat
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1 cup (150g) diced mango 1 cup (150g) diced mango
• 1 cup (150g) diced cucumber 1 cup (150g) diced cucumber
• 1 cup (150g) diced bell peppers (assorted colors) 1 cup (150g) diced bell peppers (assorted colors)
• 1 cup (150g) cherry tomatoes, halved 1 cup (150g) cherry tomatoes, halved
• 1/2 cup (75g) diced red onion 1/2 cup (75g) diced red onion
• 1/4 cup (15g) chopped fresh cilantro 1/4 cup (15g) chopped fresh cilantro
• 1/4 cup (15g) chopped fresh mint 1/4 cup (15g) chopped fresh mint
• Juice of 2 limes Juice of 2 limes
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the cooked shrimp, lobster tail, and crab meat.
2. 2.
   Add the diced pineapple, mango, cucumber, bell peppers, cherry tomatoes, and red onion to the bowl.
3. 3.
   In a separate small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. 4.
   Pour the dressing over the seafood and fruit mixture, and gently toss to combine.
5. 5.
   Sprinkle the chopped cilantro and mint over the top.
6. 6.
   Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
7. 7.
   Serve the Antiguan Cold Plate chilled, garnished with additional fresh herbs if desired.

Treat your ingredients with care...

• Shrimp — Make sure to properly devein and peel the shrimp before cooking.
• Lobster tail — Steam or boil the lobster tail until it turns opaque and the meat is tender.
• Crab meat — Use fresh or canned crab meat, ensuring it is fully cooked and free from shells.
• Pineapple and mango — Choose ripe and juicy fruits for the best flavor.
• Cucumber — Remove the seeds before dicing to avoid excess moisture in the dish.

Tips & Tricks

• For an extra kick of heat, add a finely chopped scotch bonnet pepper to the dressing.
• Serve the Antiguan Cold Plate on a bed of fresh lettuce leaves for added presentation.
• Feel free to customize the ingredients based on your preferences and availability of tropical fruits and seafood.
• Add a squeeze of fresh orange juice to the dressing for a citrusy twist.
• Serve the dish with a side of crispy plantain chips for a delightful crunch.

Serving advice

Serve the Antiguan Cold Plate as an appetizer or light lunch. It can be enjoyed on its own or with a side of crusty bread or crackers.

Presentation advice

Arrange the seafood, fruits, and vegetables in an artistic manner on a large platter. Garnish with additional fresh herbs and lime wedges for an eye-catching presentation.