Title: Crayfish Ceviche with Finger limes
Broadcast: Episode 3, 15th July
Presenters: Theo Kalogeracos and Marg Johnson

This wonderful native fruit are now reasonably freely available. Often known as lime caviar they add an explosion of citrus flavour to any dish to which they are added, and they simply explode in the mouth.

To serve: 4 as a starter

Ingredients

• 2 fresh green Lobster tails
• ½ cup of lime or lemon juice
• 2 tsp garlic, crushed
• 1 tsp red chilli, chopped
• salt and freshly ground black pepper
• 2 cups of small frissee salad greens
• olive oil
• 2 Finger Limes

Method

• Slice the tail of the Crayfish into thin slices and place in a bowl.
• Add the lime or lemon juice, garlic, chilli and seasoning.
• Stir around and leave to sit for no more than thirty minutes.
• Drain off the excess liquid into another bowl.
• Add the salad greens and a good slug of Olive Oil to the liquid and toss to coat the greens
• Pile the Ceviche onto small serving plates and top with a neat pile of greens.
• Cut the limes in half across and squeeze out contents into a small bowl so you can remove any seeds as they can be bitter.
• Sprinkle the Finger lime Caviar over the Ceviche and serve.

The combination is a flavour explosion.