Spicy Seafood Salad

This spicy seafood salad recipe is brought to you by taste.com.au and Houghton Wine. Pair this dish with Houghton Shiraz.

The ingredient of Spicy Seafood Salad

• 3 corn cobs trimmed
• 3 cleaned squid hoods
• 1 1 2 tbsp olive oil
• 1 tbsp 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
• 1 2 cup fresh coriander leaves
• lime wedges to serve
• 1 3 cup lime juice
• 1 tsp ground coriander
• 2 small fresh red chillies finely chopped
• 2 tbsp olive oil

The Instruction of spicy seafood salad

• cook corn on a preheated chargrill over medium heat turning for 8 10 minutes or until charred and tender remove from pan set aside to cool slightly before removing kernels with a small sharp knife
• cut open each squid hood then using a sharp knife score the inside in a diamond pattern and cut into pieces place in a medium bowl with 1 tablespoon oil and sprinkle with half the cumin toss to coat
• drizzle remaining oil over trout and sprinkle with remaining cumin spray chargrill with oil heat over high heat cook squid turning for 1 minute or until just cooked transfer to a bowl
• cook trout on chargrill for 2 3 minutes each side or until cooked to your liking remove from pan set aside to cool slightly before flaking into pieces
• meanwhile make lime dressing whisk juice ground coriander chilli and oil in a small jug place tomatoes corn avocado onion capsicums fresh coriander and dressing in large bowl toss to combine transfer to serving platter or plates top with squid trout and prawns serve with lime wedges
• pair this dish with houghton shiraz

Nutritions of Spicy Seafood Salad

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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