Luxurious Seafood Tower Platter

1.Prepare the Kingfish Ceviche: In a non-reactive bowl, combine the cubed kingfish, thinly sliced red onion, chopped cilantro, and diced jalapeño. Pour the lime juice over the fish, ensuring it is mostly submerged. Season with salt and pepper. Cover and refrigerate for at least 30 minutes, or until the fish is opaque and 'cooked' by the acid.

2.Cook the Prawns and Scallops: Heat 1 tbsp of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the prawns and scallops to the skillet. Season with salt and pepper. Cook for 2-3 minutes per side, until the prawns are pink and opaque and the scallops are golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary. Remove from heat and set aside.

3.Prepare the Avocado & Mango Salsa: In a medium bowl, gently combine the diced avocado, diced mango, finely diced red onion, chopped cilantro, and lime juice. Season with a pinch of salt. Stir gently to combine, being careful not to mash the avocado.

4.Assemble the Tower: Fill a large platter or tiered stand generously with ice cubes to keep the seafood chilled. Arrange the cooked prawns and scallops attractively on top of the ice. Place the sliced cooked octopus pieces amongst the prawns and scallops.

5.Add the Ceviche: Gently drain any excess lime juice from the kingfish ceviche and spoon it into a small serving bowl or directly onto the platter, nestled amongst the other seafood.

6.Garnish and Serve: Arrange the avocado and mango salsa in a small bowl or on the platter. Garnish the entire platter with lemon wedges and fresh cilantro sprigs. Serve immediately with cocktail sauce or aioli on the side, if desired.