The coconut seafood cocktail is fresh and flavoursome. Prepare the sauce ahead and use the best fresh seafood you can find. Serve in glasses with a slice of lime on the side. Once you have made this versatile coconut sauce, I guarantee it will be a holiday season favourite.
Ingredients
| 100 ml | Coconut milk |
| 4 slices | Fresh ginger |
| 1 | Red chilli, chopped finely |
| 1 tsp | Lemon zest |
| 100 ml | Greek yoghurt (Main) |
| 200 g | Fresh fish, cubed (Main) |
| 200 g | Cooked prawns, tails removed |
| 2 | Limes, juiced |
| 1 cup | Cos lettuce leaves (Main) |
| 1 serving | Mint leaves, to garnish |
| 1 serving | Chilli, to garnish |
| 1 | Lime, sliced |
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Directions
- In a small pot place coconut milk, ginger, chilli and zest. Bring to a simmer for 3 or 4 minutes. Remove and cool. Then remove the ginger slices.
- Stir the yoghurt into coconut milk. Season with salt and pepper.
- Fold through fish, prawns and lime juice.
- Place cos lettuce in the bases of 4-6 glasses. Spoon the fish over.
- Garnish with mint leaves and chilli slices. Place a lime slice on the side of each glass.
