Recipe courtesy of Khalid Mohammed
1 hr 25 min
45 min
40 min
6 servings


Court Bouillon:
  • 2 quarts water
  • 1 cup dry white wine
  • 1 medium onion, peeled and sliced
  • 3 celery stalks, chopped
  • 2 sprigs fresh thyme
  • 2 sprigs fresh parsley
  • 1 bay leaf
  • 1 serrano pepper
  • 2 allspice berries
  • 4 black peppercorns
  • 1 (14-ounce) can coconut milk (can use fresh coconut milk, if desired)
  • 1/2 cup fresh lime juice
  • 1 poblano pepper, cut into brunoise
  • 2 serrano peppers, finely chopped
  • 1 red bell pepper, julienned
  • 1 red onion, julienned
  • 1 tablespoon minced garlic
  • 1 teaspoon peeled and minced fresh ginger
  • 1/4 cup chopped scallions
  • 1 tablespoon chopped fresh cilantro leaves
  • Salt and pepper
  • 16 to 20 shrimp, shell on
  • 24 crayfish
  • 8 scallops
  • 1 (8-ounce) lobster tail
  • 24 mussels, scrubbed and debearded
  • 1 conch, meat cut into small dice
  • 3 whole coconuts, shells cut in half and milk drained, for serving
  • Shaved fresh coconut, for garnish
  • Fresh cilantro leaves, for garnish


For the court bouillon: Place all ingredients in a large pot. Bring to a boil and then reduce the heat and simmer for 20 minutes. 

For the marinade: Mix all ingredients together in a large non-reactive baking dish or large shallow bowl. Season, to taste, with salt and pepper. 

For the shellfish: Add salt, to taste, to the simmering court bouillon. Add the shrimp, crayfish, and scallops to the court bouillon and cook all together for 3 minutes. Remove fish from court bouillon and cool before peeling. Transfer to marinade. 

Add lobster to simmering court bouillon and cook for 5 minutes. Remove meat from shell, cut into about 12 chunks, and add to marinade. 

Add mussels to simmering court bouillon and cook until they have opened. Discard any mussels that did not open. Remove meat from shell on all but 6 mussels and add to marinade; save 6 whole mussels for garnish. 

Add conch to simmering court bouillon and cook for 30 seconds. Transfer to marinade and toss gently to evenly combine all the seafood. 

Fill a 2-inch round mold with seafood cocktail mixture. Transfer to a coconut shell for serving. Repeat to make 6 servings. Pour extra marinade over top and garnish each with 1 reserved mussel in shell, shaved fresh coconut, and cilantro.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.


Zombie Cocktail

The Painkiller Cocktail

Recipe courtesy of Soggy Dollar Bar

Salmon with Coconut Sauce

Recipe courtesy of Bal Arneson

Coconut Macaroons

Recipe courtesy of Siba Mtongana

Red Velvet Cupcake Cocktail

Recipe courtesy of Alie Ward and Georgia Hardstark

Coconut Milk Risotto with Asparagus

Recipe courtesy of Jason Wrobel

Coconut Lime Ceviche

Recipe courtesy of Jason Wrobel

Trending Videos

So Much Pretty Food Here