Indulge in some seafood decadence this summer with our mouth-watering, simple and elegant recipes that make the most of sweet, delicate seafood flavours. And really, what could be more Australian than that? On today’s menu – Bloody Mary Oyster Shots For more delicious seafood recipes, pick up a copy of Issue 8!

TIME

30 minutes

SUITABLE FOR

Ages 14+

WHAT YOU’LL NEED

400g kingfish fillets, skin removed, diced | 1 long red chilli, deseeded and minced | ½ cup coriander, finely chopped | ⅓ cup fresh lime juice | ⅓ cup fresh lemon juice | ⅓ cup avocado, finely diced | ½ tsp sea salt

WHAT TO DO

  1. Combine all ingredients in a non-reactive bowl.
  2. Cover with cling wrap and chill in the refrigerator until the fish is white throughout – approximately 15-20 minutes. The acidity from the juice will ‘cook’ the fish, so be careful with the timing or the fish may become tough.

AND THEN

Remove from fridge and serve.

TIP

Use a very sharp knife to prevent the fish from tearing.

Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett

Ceviche