Name: Spicy seafood salad
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 1
Ingredients: 3 corn cobs, trimmed; 3 cleaned squid hoods; 27.30 gm olive oil; 10.00 gm ground cumin; 2 x 250g ocean trout fillets; 1kg cooked medium king prawns, peeled, tails intact; 400g grape tomatoes, halved; 1 large avocado, chopped; 1 red onion, thinly sliced; 1 green capsicum, thinly sliced; 1 yellow capsicum, thinly sliced; 125.00 ml fresh coriander leaves; Lime wedges, to serve; 86.63 gm lime juice; 1 tsp ground coriander; 2 small fresh red chillies, finely chopped; 36.40 gm olive oil

Spicy seafood salad

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Prep Time:
10 minutes

Cook Time:
12 minutes

Total Time:
22 minutes

Spicy seafood salad recipe by taste.com.au & Houghton Wine, perfect with Houghton Shiraz.

Ingredients:

3 corn cobs, trimmed
3 cleaned squid hoods
27.30 gm olive oil
10.00 gm ground cumin
2 x 250g ocean trout fillets
1kg cooked medium king prawns, peeled, tails intact
400g grape tomatoes, halved
1 large avocado, chopped
1 red onion, thinly sliced
1 green capsicum, thinly sliced
1 yellow capsicum, thinly sliced
125.00 ml fresh coriander leaves
Lime wedges, to serve
86.63 gm lime juice
1 tsp ground coriander
2 small fresh red chillies, finely chopped

Instructions:

Grill corn on a preheated chargrill over medium heat, turning occasionally, for 8-10 minutes until charred and tender. Remove from grill and allow to cool slightly, then cut kernels off with a sharp knife.
Cut open the squid hoods and score the inside in a diamond pattern. Cut into pieces and place in a bowl. Add 1 tablespoon of oil and sprinkle with half of the cumin. Toss to coat evenly.
Drizzle the remaining oil over the trout and sprinkle with the remaining cumin. Spray the chargrill with oil and heat over high heat. Cook the squid for 1 minute, turning, until just cooked. Transfer to a bowl.
Grill trout for 2-3 minutes per side, or until desired doneness. Transfer from grill and allow to cool slightly before flaking into pieces.
Prepare the lime dressing by whisking lime juice, ground coriander, chili, and oil in a small jug. In a large bowl, combine tomatoes, corn, avocado, onion, bell peppers, fresh coriander, and the dressing. Toss well to mix everything together. Transfer the salad to a serving platter or individual plates. Top with squid, trout, and prawns, and serve with lime wedges.
Serve this dish alongside a glass of Houghton Shiraz.

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