@LeonieBadge's Red Snapper Ceviche and Butterflied King Prawns

Red Snapper Ceviche

Ingredients:

  • Red snapper fillet, skin removed and cubed

  • Fresh ginger, minced

  • Garlic, minced

  • Scallions, thinly sliced

  • Red chilies, minced

  • Juice of 4 limes

  • Salt

  • ½ tsp sugar

  • Sesame oil

Steps:

  1. Combine cubed snapper with ginger, garlic, scallions, and red chilies.

  2. Add lime juice, salt, sugar, and toss gently.

  3. Finish with a drizzle of sesame oil.

  4. Serve immediately or keep chilled on ice until ready to eat.

Butterflied King Prawns with Garlic-Chili Butter

Ingredients:

  • King prawns

  • Salt and pepper

  • Olive oil

  • Butter

  • Garlic, minced

  • Fresh red chilies, finely diced

  • Lemon juice

  • Scallion greens, thinly sliced

Steps:

  1. Butterfly each prawn by cutting along the back (opposite the legs), through the shell and halfway through the flesh. Remove veins and open slightly to flatten.
    Season with salt, pepper, and olive oil.

  2. Sear in a hot pan for 2 minutes per side, then remove.

  3. In the same pan, melt butter and add garlic, chilies, and a splash of lemon juice.

  4. Drizzle the garlic-chili butter over the prawns.

  5. Top with fresh scallion greens and serve.

Andrea Hernandez