SEAFOOD CEVICHE AND MELON IN AVOCADO

Makes 4 servings

500 g. Fresh fish (salmon, grouper, tuna, cooked squid)

1 lime

1 orange

1 lemon

1 tsp. Honey

Fresh coriander

2 avocados

4 radishes

An assortment of red, yellow and orange cherry tomatoes

1/4 of a small melon

1/2 of a large red onion of Tropea

Fresh chili pepper

Plantain chips

Cut the fish into 1 cm chunks.

Prepare the marinade by combining the juice and zest of the citrus fruits, honey, salt, pepper and 2 tbsp. of extra-virgin olive oil.

Marinade the fish, making sure it is fully covered. Cover and place in the refrigerator for 20–30 minutes.

Then add the thinly sliced onion, radishes and fresh chili pepper to the marinated fish.

Finally, add the melon balls or cubes.

Cut the avocado in half and remove the pit. Slightly drain the fish mix from the marinade. Fill the avocado halves with the ceviche.

Garnish with fresh coriander and plantain chips.

HARD-SHELL TACOS WITH GREEK SALAD AND ORANGE-FLAVOURED PRAWNS

Makes 4 servings

8 taco shells

2 tomatoes

1 cucumber

1 yellow pepper

Feta cheese

16 prawns

Fresh basil

Extra-Virgin olive oil

12 greek olives

Paprika

Salt and black pepper

Lime juice and orange zest

Chop the vegetables and season them with extra-virgin olive oil and salt.

Cut the feta into small cubes. Pit the Greek olives and slice them in half.

Clean the prawns. Sauté them in a pan with salt, pepper and orange zest.

Combine all the ingredients and season them with lime juice, fresh basil and ground paprika to taste.

CITRUS LAVENDER TOM COLLINS

Ingredients

1 1/2 parts orange gin

1 part lime juice

1 part pink grapefruit juice

3 parts soda water

1/2 part lavender syrup

Fill a glass with plenty of ice. Add the gin and pink grapefruit juice. Stir well.

Top off the glass with soda water and lemon juice. Finally, add the lavender syrup.

Garnish with fresh lavender, grapefruit and green cherries.

Credits

RECIPES & FOOD STYLE:  Corrado Calza

ART DIRECTION:  Liligutt Studio