You may also like
Ingredients
- 8 large green prawns
- 200g ocean trout fillet, skin off
- 6 scallops, roe removed
- 7 large limes, juiced (about 1 cup juice)
- 1 punnet ripe cherry tomatoes
- 1 red onion, finely chopped
- 1 avocado, peeled and diced
- 1 cup loosely packed coriander leaves
- 10 large mint leaves, shredded
- 1 long red chilli, deseeded and finely sliced
- 1-2 tbsp olive oil
- Sea salt and ground black pepper to season
Method
Peel and clean prawns, removing intestinal tract and rinse. Slice into one-centimetre chunks. Dice trout and scallops into one-centimetre pieces.
Place seafood in a glass bowl with enough lime juice to cover, then refrigerate and marinate for two hours to cook the fish.
Cut tomatoes into quarters and mix with onion and avocado.
Remove fish from the fridge and check to see the fish has changed colour. It should all be opaque and look cooked. If there are still pieces that look raw, stir well and place back in fridge for another 30 minutes. Remove and drain off the lime juice.
Gently combine fish with tomato and avocado mixture and fold through herbs and chilli. Drizzle over some olive oil, season with salt and pepper and serve.
