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Raw fish and prawns, orange-chilli marinade
No heat source is involved: acidity alone changes the texture of the fish and prawns over half an hour in the fridge. Long cucumber ribbons stand in nicely for the usual rice, keeping the whole dish fresh throughout.
- Total time
- 45 min
- Prep
- 15 min
- Cook
- 0 min
- Rest
- 30 min
Ingredients
Method
Take 1/2 tbsp of zest from the orange with the Tupperware grater, then squeeze out 2 tbsp of juice. Remove the chilli's seeds and cut it very finely.
In a 630 ml Tupperware bowl, whisk together the rice vinegar, the orange zest and juice, the lemon juice, the chilli and the salt.
Shell the prawns, then remove the skin and any bones from the fish before cutting it into small dice.
Add the prawns and fish to the marinade, close the bowl and chill for about 30 minutes: the acidity turns the flesh opaque, as if lightly cooked.
Meanwhile, turn the cucumber into noodles with the Tupperware Spiralizer and let them drain in the colander.
Divide these cucumber noodles between small glasses, top with the marinated seafood, scatter over the snipped chives and serve very cold.
