Stacked seafood with mango salsa

Recipe provided by Diosdado Garcia, below, Sous Chef of the The Ritz-Carlton Bahrain Hotel & Spa’s culinary team

Ingredients
15gm shrimps boiled, cut into half 
25gm lobster boiled, cut into half 
25gm cuttle fish boiled, cut into thin long strips 
10gm bell peppers marinated and grilled 
2gm leeks to boil seafood 
2gm carrots to boil the seafood 
1gm basil for garnish 
40gm mango salsa small dices of mango mixed with mango puree and pink
3gm gresini bread stick pepper and coriander 

Methods (for one portion)
1. Boil the seafood in the vegetable stock.
2. Slice the cuttle fish into these long strips. Cut the shrimps and the lobster into half and marinate with salt.
3. Pepper and lemon.
4. Layer the seafood one on top of the other in a nice plate and than place the plate on top of a marble.
5. Garnish with juliennes of fried vegetables and fried basil sprig.
6. Place a piece of grilled bell pepper on either side of the seafood.
7. Drizzle the mango salsa on the side of the seafood.