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!
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
- Combine all ingredients in a non-reactive bowl.
- 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.
Remove from fridge and serve.
Use a very sharp knife to prevent the fish from tearing.
Photography Hannah Blackmore | Styling Olivia Blackmore | Recipe Sarah-Jane Hallett