For the Calamari
Lightly whisk the egg with a pinch of salt and a generous ground of black pepper. Whisk in the flour and baking powder, dilute with the beer into a fairly thin batter. Roll the calamari into the extra flour, dip in batter and deep fry in hot oil until golden and crispy.

For the crumble
Shallow fry the onion with the salmon and prawns in a hot frying pan. Flame with the vermouth and finish with the cream.  Correct seasoning and sprinkle with parsley. Divide into individual bowls. Crush the croutons in a food processor, add parmesan, parsley, coconut and olive oil, whizz lightly to bind. Cover the seafood pots with the obtained crumble and toast slightly under the grill, serve warm.

For the Cheviche
Mix together the lime juice, onion, garlic, coriander, chilli, parsley, salt and pepper. Cut the fish into thin slices and cover with the lime dressing, serve topped chopped tomatoes.

Serves 4-6

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