Cut the Panamei Kanikama in thirds and shred with your fingertips.

In a bowl combine the shredded Kanikama, carrots, cucumbers, panko bread crumbs, spicy mayo and combine.

Serve with sliced scallions, sesame seeds, spicy mayo, eel sauce and sliced avocado.

In a bowl, combine Panamei Octopus, oregano, salt, garlic powder, black pepper and olive oil.

Mix well and allow the octopus to marinate in the refrigerator for 15 minutes.

Place on a hot grill for 2-3 minutes for color.

Set aside.

In a separate bowl, mix the garlic, olive oil, red wine vinegar, lemon juice, oregano, salt and pepper.

Set aside.

Cook orzo per package instructions.

Drain and add to a large bowl.

Combine the Orzo, red pepper, cucumber, tomatoes, kalamata olives, feta cheese, red onion and grilled octopus.

Add Greek dressing to taste and stir. Kalí óreksi!

In a large bowl, mix the lemon and orange juice with the garlic, seasoning, cumin, salt and pepper. Thaw the shellfish, cover them with the juice and marinate for at least one hour.

In a saucepan over medium heat, add the olive oil and sauté the onion, peppers and tomato for approx. 5 minutes, add the coconut milk and grated coconut, cook over low heat for approx. 15 minutes until reduced. Add the seafood with the juice and turn up the heat to cook everything together, about 10 minutes or until the shrimp turns pink. Serve hot and sprinkle cilantro on top (optional).

Great options to pair with: White rice, tostones (fried green plantains) or French bread.