Crayfish, avocado and grapefruit salad
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
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Mix crayfish and grapefruit together
- Mix together cayenne, oil and lime juice
- Arrange the sliced avocado and a couple of handfuls of rocket on each plate.
- 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
- Crispy crayfish patties
- Crayfish chili quiche
- Devilled crayfish tails
- Smoked salmon and crayfish parcels
- Fishermans pie with crayfish and squash mash
- Crayfish, avocado and grapefruit salad
- Garlic and crayfish pizza
- Spaghetti squash with cheese and chili crayfish
- Crayfish bisque
- Filo pastry wrapped crayfish
- Sopa Donosti (TM)
- Crayfish bisque - information about the canned version, not a recipe
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