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Aug 23, 2006 05:07 PM

Need a seafood appetizer

A friend is having a 50th bday party for his wife and I said I'd bring an appetizer. He is making a macadamia crusted halibut with some type of curry rice and a salad. I thought I'd keep the seafood theme but would like ideas. I've ruled out my repetoire of fish cakes, vodka prawns, and mussels. It's for 10 and not fancy. Shrimp cocktail seems too easy. Any great ideas out there. Thanks.

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  1. Tuna tartare is really easy to make and always wows people, but doesn't necessarily have to be fancy. I always like transitioning from raw fish to cooked fish for dinner, but that's just me.

    Deep fried fish croquettes? Mixed seafood ceviche? Is a bisque or chowder too hard to serve?

    1. In Hawaii a few weeks ago we were served an amazing dip of aioli with cilantro, scallions, and poke of some sort. Been thinking about how to duplicate it without poke. Might try some inexpensive caviar, or maybe smoked whitefish or sable with a teeny dash of soy. We were given multi-seed flatbread to dip, which was great, but it was also fabulous on shrimp.

      1. You could do a fancied up shrimp cocktail, maybe with variations. 1/3 standard boiled shrimp with cocktail sauce, 1/3 sauteed shrimp with remoulade, 1/3 skewered and broiled or grilled shrimp with chimichurri. Could all be done ahead and served cold/room temperature.

        1. I love cannelinni (or northern) beans with tuna and either capers or some type of complementary vege (olives, tomatos, etc) served on crackers or toasts. This can also be served cold and so may be good as he will be using the kitchen.

          I also did seafood salad on water crackers with parsley a few times and it always went over well. You buy the salad premade and just top the crackers. This also keeps the kitchen free for the chef to cook the entree.

          1. I would go with something simple because the encrusted halibut and curry rice will have bold flavors.

            How about seared scallops on a small bed of greens, topped with a warm, herb+shallot vinaigrette? I know he is making a salad --> more stress on the scallops and less on the greens