Sea Salad

Dip the seafood cocktail in boiling water for 1-2 minutes, then drain, dry, and cool.

Wash and dry the lettuce leaves, cucumbers, tomatoes, and sweet peppers.

Slice cucumbers into thin rounds and tomatoes into wedges.

Clean the sweet pepper from seeds and partitions, and cut into rings.

Place the lettuce leaves on the plate.

Place seafood in the center, surrounding it with vegetables, alternating so that they do not match in color.

Prepare the sauce by mixing 1-2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 2 tablespoons of soy sauce.

Pour the ready sauce over the seafood.