Crayfish, avocado and grapefruit salad

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A variation of the Prawn and Grapefruit Salad recipe which originated from Nik and Edwina's Cookbook.

A lovely light, zesty, flavoursome alternative to a more traditional prawn cocktail. Crayfish have a little more substance and bite than prawns. This makes a very nice light meal.

Ingredients

• 200g to 300g of cooked and peeled crayfish
• 1 ruby grapefruit, cut into segments
• 1 large ripe avocado, peeled, stoned and diced thinly
• 40g wild rocket
• 1 lime, juiced
• 1 tablespoon of light olive oil or avocado oil
• ¼ teaspoon cayenne pepper
• 1 or 2 Pitta breads per person

Method

1. Mix crayfish and grapefruit together
2. Mix together cayenne, oil and lime juice
3. Arrange the sliced avocado and a couple of handfuls of rocket on each plate.
4. Top with the crayfish mix and drizzle with the lime juice vinaigrette.

Serving suggestions

Serve with Moro crispbread

Chef's notes

The original recipe also used chopped dill which is a nice addition but not available for us in winter.

See also

• Similar ceviche-style recipes