• Tiger prawn, calamari and baby scallop ceviche

    Ingredients

    • small tiger prawns, cleaned, tails on
    • 8 small calamari tubes
    • 8 small scallops
    • freshly ground black pepper, to taste
    • juice of ½ a lime
    • Herb salad

    • 15ml (1 tbsp) fresh flat-leaf parsley, chopped
    • 15ml (1 tbsp) fresh coriander, chopped
    • 15ml (1 tbsp) fresh dill, chopped
    • 15ml (1 tbsp) fresh chives, chopped
    • 15ml (1 tbsp) fresh chervil, chopped
    • Dressing

    • ½ tomato, diced
    • 15ml (1 tbsp) olive oil

    Instructions

    1

    Using a large bowl, combine the tiger prawns, calamari tubes and scallops with black pepper and lime juice. Cover with plastic wrap and refrigerate for 5 minutes.

    2

    For the herb salad, toss all the herbs together in a bowl.

    3

    For the dressing, place the tomato in a mini food processor together with the olive oil and blend to form a purée.

    4

    To serve, place a ring cutter onto a serving plate and fill with the herb salad. Place the marinated calamari, prawns and scallops on top of the herb salad and carefully remove the ring cutter.

    5

    Dress the ceviche with the tomato dressing and drizzle extra olive oil around the plate to garnish.

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