拉丁海鲜沙律Seafood Ceviche

【材料】4人份
A:鲜虾仁8只、纽西兰青口4个、鲜带子6个、红鱼肉150克、酸柑汁100毫升
B:番茄４个（切丁）、莞荽100克（剁碎）、指天椒100克（剁碎）、1/2粒柠檬（取皮茸）、大葱100克（剁碎）、罐头切片番茄1罐（约410克）、盐和糖适量

炸玉米片1包

【做法】
1.将红鱼肉切丁，用100毫升酸柑汁浸泡鱼柳数小时至鱼肉变色，滴干；鲜番茄去籽切丁；罐头番茄切小块。（图1-4）
2.用加盐的滚水川烫青口，虾及带子，然后浸泡冰水，滴干。

【吃法】
1.把芫荽、指天椒、大葱剁碎，与番茄，罐头番茄及柠檬汁混合，然后加入海鲜。（图2-6）
2.以盐，糖及胡椒粉调味。
3.收入冰箱1-2小时，吃时配炸玉米片。

【Ingredients】4 portions
A:8 no fresh prawn, 4no New Zealand Mussel, 6 no fresh scallops, 150g fresh red snapper, 100ml lime juiceB:4 fresh tomato, 100g coriander leaf, 5 chili padi, 1/2 lemon juice, 100g onion, 1 canned(410g) tomato, some salt and sugar to taste

1 pkt corn tortilla chips

【To prepare seafood】
1.Cut fish fillet into cubes, soak with 100ml lime juice for few hours till opaque. Drain. Seeded fresh tomatoes and cubes; cut canned totamtoes into smaller pieces.(pic 1-4)
2.Blanch mussel, prawn and scallop with salted water. Refresh with ice water, drain well then cubes all.

【To serve】
1.Chop coriander leaf, chili padi and onion, combine with fresh and canned tomatoes, lemon juice in a mixing bowl, add in diced seafood , mix well.(pic 5-6)
2.Season to taste with lemon juice, sugar, salt and pepper.
3.Chill for 1-2 hours before served accompanied with tortilla chips.