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Seafood salad with olives and lime (ceviche)

Recipe from: 9/1/2005
Ceviche salad

Ingredients 13
Servings 8
Time 45


  • 3
    lime wedges, to serve
  • 25
    freshly chopped coriander
  • 200
    very fresh firm white fish, skinned and filleted
  • 120
    tomato sauce
  • 200
    calamari tubes
  • 100
    orange juice
  • 5
    dried thyme
  • 2
    chillies, seeded, deveined and finely chopped
  • 3
    plum tomatoes, quartered, seeded and chopped
  • 200
    peeled prawns
  • 10
    dried origanum
  • 120
    pitted olives
  • 1
    red or white onion, finely chopped


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.

Read more on: seafood  |  salad  |  recipes

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