Raw Seafood Three Ways

Recently I've been posting the dishes I created for New Year's Eve 2012. This is the last of the three seafood intro dishes for the night. I roughly used the recipe from my Christmas present, Neil Perry's "Rockpool Bar and Grill" book, which is fantastic. As an aside, I have an affinity for Neil after he delivered on a post outlying the way to cook the perfect steak.

seafood three ways.jpg

This dish uses raw salmon, ocean trout, and king prawns. I'll break the dish down to the three portions. And this will be a single serve so multiply as required. For the tuna, you'll need:

  • 1cm raw ocean trout
  • 1 garlic clove
  • 80ml olive oil
  • 1 lemon juice
  • 1 preserved lemon rind, finely chopped
  • pinch salt & pepper

Smash the garlic in a mortar and pestle and then combine with the remaining ingredients. Add to the trout with a tablespoon of harissa (top quality store-bought or homemade).

For the prawn, get some good quality raw king prawns and prepare them, ceviche-style. You'll need:

  • green king prawn
  • 1/4 red capsicum, chopped
  • 1/4 green capsicum, chopped
  • 1/4 yellow capsicum, chopped
  • 1/4 red chilli, chopped
  • 1/8 red onion, chopped
  • 1 green chilli, chopped
  • 1/4 tomato, peeled and chopped
  • 1 tbsp coriander
  • 2 tbsp mint
  • 1/4 avocado
  • 2 tsp olive oil
  • juice of two limes
  • sea salt & pepper

Combine all the ingredients and add the green prawns. Let them sit in the mix for 5 - 7 minutes until firm, stirring constantly.

Lastly, for the salmon, you'll need:

  • 1cm raw salmon
  • 1 jalepeno
  • 1 knob of ginger, julienne
  • 1 tsp coriander
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • sea salt & pepper

Bruise the jalepeno and ginger in a mortar and pestle. Add the remaining ingredients and stir. Top the salmon and serve!