About this recipe:The perfect combination of prawns, crab and crayfish. The seafood medley is marinated in lime juice, tomato ketchup, hot sauce, oil, coriander, red onion, cucumber, water chestnuts and chilli, before being served with diced avocado.
225g cooked crayfish tail meat
225g jumbo lump crab meat
225g small cooked peeled prawns
125ml lime juice
125ml tomato ketchup
2 tablespoons hot sauce
2 tablespoons olive oil
5 tablespoons chopped coriander
85g red onion, cut into 5mm dice
135g peeled cucumber, seeded and diced
125g water chestnuts, finely diced
1 Scotch bonnet chilli, seeded and finely chopped or to taste
salt to taste
1 large avocado, diced
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Method Prep:35min › Extra time:1hr chilling › Ready in:1hr35min
Place the crayfish, crab and prawns in a large glass bowl; pick any shells from the meat. Pour in the lime juice and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
In a separate bowl, mix together the tomato ketchup, hot sauce and olive oil. Stir in the coriander, onion, cucumber, water chestnuts and chilli; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.
Jumbo lump crabmeat is available at your local fishmonger. You may need to place a special order for it.