Ceviche seafood salad with avocado, coriander and chilli

Name: Ceviche seafood salad with avocado, coriander and chilli
Cook time: 1 h
Yield: 4 as an entrée
Cuisine: Spanish
Ingredients: 400g sashimi-grade fish (tuna, salmon, snapper etc); 100g good-quality raw prawn meat; 1 cup loosely packed coriander leaves; 1 cup fresh lime juice; 2 garlic cloves, roughly chopped; 1 fresh green jalapeño chilli, de-seeded and chopped; sea salt; 1 ripe avocado, chopped into chunks; 1 large head green butter lettuce, leaves separated; 2 long green shallots, finely sliced

November 17, 2014

Ceviche salad: Prawns, avocados and the fish of your choice.William Meppem

Time:30 mins - 1 hourServes:4 as an entrée

Here's a fresh, lovely dish perfect for summer entertaining. This seafood salad works with any shellfish - crab, scallops or lobster - or fish with firm white flesh. You can cure the fish briefly or for as long as two hours.

Ingredients

400g sashimi-grade fish (tuna, salmon, snapper etc)
100g good-quality raw prawn meat
1 cup loosely packed coriander leaves
1 cup fresh lime juice
2 garlic cloves, roughly chopped
1 fresh green jalapeño chilli, de-seeded and chopped
sea salt
1 ripe avocado, chopped into chunks
1 large head green butter lettuce, leaves separated
2 long green shallots, finely sliced

Method

Cut seafood into 1-2cm chunks and place in a non-reactive bowl.
Put aside some of the coriander for garnish. Chop the rest, then place in a blender with lime juice, garlic, jalapeño and 1 teaspoon of salt. Process until smooth, then add the seafood and leave to marinate. How long it "cooks" is up to you - you can eat it right away, or leave it for up to 2 hours.
Pour off half the marinating liquid and set aside. Toss the avocado with the seafood and check seasoning.
Divide the lettuce among four glass bowls and place equal amounts of the seafood mixture in the centre. Drizzle some of the reserved marinade on top, garnish with shallots and reserved coriander, then serve immediately.

Photography by William Meppem. Styling by Nick Banbury. Food preparation by Dominic Smith.