Seafood salad with olives and lime (ceviche)

8 servings Prep: 45 mins, Cooking: 5 mins
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This bright and simple Spanish ceviche salad with olives and lime is the perfect summer salad.

By Food24 November 03 2009
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Ingredients (13)

3.00 lime — wedges, to serve
120.00 g olives — pitted
10.00 ml dried oregano
200.00 g prawns — shelled
3.00 Roma tomatoes — peeled, seeded and chopped
2.00 fresh chillies — deseeded, finely chopped
5.00 ml dried thyme
100.00 ml orange juice
200.00 g calamari — tubes
120.00 ml tomato sauce
200.00 g fish — white flesh, skinned, filleted
25.00 g fresh coriander — chopped
1.00 onion — red or white, finely chopped
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Method:

Cut the calamari tubes into 4 x 5cm rectangles. Use a sharp knife to score a crisscross pattern on the inside of the calamari flesh. Heat a saucepan of water until boiling, then boil the prawns and calamari pieces for about 30 seconds, until they are just cooked and have turned opaque. Drain and chill.

Heat the dried herbs in a dry frying pan over a medium heat. Stir until the herbs start to smell fragrant.

Mix the tomatoes, onion, olives and coriander in a glass bowl. Add the herbs, tomato sauce, orange and lime juice, and the chillies. Season to taste with salt and freshly ground black pepper.

Cut the fish into 1cm cubes, before adding it to the dressing in the bowl. Add the chilled seafood and mix well. Chill for at least 20 minutes before serving with the lime wedges.



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