1.   There is an element of plateau de fruits de mer that sets it apart from other cold seafood dishes, and that is the presentation.

2.   This kind of dressing works nicely on fruit salads or mixed greens, and just as well when cold seafood is added.

3.   While some people like cold seafood with nothing more than a squeeze of lemon, others prefer cocktail sauce, mayonnaise or horseradish.

4.   With a little lime juice, salt and imagination, you can stir up a Latin-inflected cold seafood appetizer or main dish.