INGREDIANTS:

8 oz. Eel; cleaned and rinsed
8 oz. Baby Octopus; cleaned and precooked
8 oz. Crab claw and knuckle meat; cleaned and precooked
1 Small Red onion; julienne
3 oz. Citron Vodka
1 Tbs. Cilantro; rough chopped
2 tsp. Fresh Ginger; grated
2 Tbs. Chives; minced
Juice of 1 Lime
1 Mango; diced
1 Red Pepper; diced
2 Tbs. Peanut oil
6 oz. Vermicelli rice noodles; cooked
Salt and Pepper to taste

Method:

1. Season the eel with salt and pepper and lightly grill for about 3 minutes or until opaque. Remove and allow to rest for 5 minutes. Cut the eel into small bite sized pieces.
2. In a non reactive bowl combine all the ingredients together, except the noodles and refrigerate for 2 hours. Remove from the refrigerator just before serving and in a martini glass place a small amount of the noodles in the bottom and then spoon on a generous amount of the salad on top. Garnish with lime wedges and sprigs of cilantro.