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Southwestern Seafood Ceviche

– Recipe courtesy of Chef Stephen Barry

INGREDIENTS:

  • 1/2 lb (200g) prawn mean, raw, diced
  • 1/2 lb (200g) salmon, raw, diced
  • 1/2 lb (200g) scallops, raw, diced
  • 1 red onion, diced
  • 1 sweet bell pepper (red, yellow or orange), diced
  • 2 tomatoes, seeded and diced
  • 1 chile pepper, crushed
  • 2 cups fresh lime juice
  • 1 bunch chopped fresh cilantro
  • 2 tbsp sugar
  • salt and pepper (to taste)
  • 2 Zespri® Green Kiwifruit, diced
  • 2 Zespri® SunGold Kiwifruit, diced
  • 2 limes, segmented
  • 1 orange, segmented
  • tortilla chips (to serve)

METHOD:

  1. Poach the diced prawn meat for two minutes; then, drain and cool.
  2. In a large non-reactive bowl, combine the prawn meat, salmon, scallops, white fish, red onion, capsicum, tomatoes, chili and lime juice.
  3. Marinate seafood mixture in the refrigerator for 2½ to 3 hours.
  4. Just before serving, drain off the excess lime juice and add cilantro, sugar, salt and pepper to taste.
  5. Carefully add the green and gold kiwifruit, oranges and lime segments.
  6. Serve on crisp tortilla shells.

 

Prep time: 30 minutes
Chilling time: 3 hours
Makes: 4-6 servings

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