Seafood ceviche with coriander pesto

Method

1. Blanch the seafood in salted water for a minute, before draining and refreshing in iced water.

2. Chop the seafood into bite sized pieces and squeeze over the lime juice. Transfer to a fridge to chill.

3. Tip the walnuts in a food processor and process until coarsely chopped.

Add the coriander and blend again.
4. Add the Parmesan cheese and blitz until the mixture becomes a coarsely-textured paste. Stir in the cumin seeds.

5. Drain the lime juice from the fish and stir in the pasta and walnut pesto.

6. Season with a little of the drained lime juice, salt and freshly ground black pepper and toss until well incorporated. Serve on a bed of salad leaves and cherry tomatoes.

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Ingredients

For the seafood ceviche

6 Scallops
4 Prawns
4 baby squid
50g firm white fish
2 tbsp lime juice

For the pesto

30g Walnuts
3 tbsp coriander leaves
40g Parmesan, roughly grated
2 tsp Cumin seeds, toasted

To serve

salad leaves
cherry tomatoes
salt and fresh ground black pepper

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