Squeeze enough lime juice to cover the fish. Let the fish marinate for at least two hours or until "cooked." Drain and add tomatoes, cucumber, hot pepper, and salt. Toss and refrigerate.
For octopus salpicon:
Bring water to boiling in a large pot. Add octopus and remove immediately. Rinse in cold water. Return the water to boiling. Repeat. Remove, rinse, and blanch again. Remove and rinse the octopus. Bring the water back to boiling and add seasoned salt, black peppercorns, and bay leaves. Add the octopus and simmered covered for two hours. Drain and rinse in cold water and cut into bite size pieces. Toss with olive oil, paprika, balsamic vinegar, and salt and refrigerate.
For lobster or crawfish salad:
Boil water in a large pot and add seafood seasoning and cider vinegar. Add lobster or crawfish and simmer covered until cooked. Drain and rinse in cold water and cut into bite size pieces. Mix mayonnaise, wasabi paste, paprika, and salt. Toss with lobster or crawfish and refrigerate.
For shrimp cocktail:
Boil water in a large pot and add seafood seasoning and cider vinegar. Add shrimp and bring back to a boil. Cover and turn off the heat. Let stand for about 15 minutes. There is enough residual heat to cook the shrimp. Drain and rinse in cold water. Mix together ketchup and hot sauce. Toss in the shrimp and refrigerate.
For salad base:
Boil about 1" water in a large pot. Add the arugula or baby spinach. cover and turn off the heat. Let stand for about 15 minutes. Drain, season slightly with salt, and refrigerate.
Before assembling, drain as much liquid as possible from each component. Layer the salad base on a large round platter. Spoon each salad on one quarter on the salad base. Sprinkle with chopped cilantro.
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