Starting the Summer Months Right with Healthy Eating
by Anthia Koullouros
The weather is heating up, the end of year is quickly approaching and summer is knocking on the door. Summer is the festive season filled with end of year celebrations, sunset drinks, afternoon barbeques and is often a time that we over indulge in decadent foods and drinks.
Prawn and Scallop Ceviche
8 raw prawns, peeled and deveined
8 fresh scallops, off the shell
1/4 small red onion, very finely chopped
1/2 long red chilli, finely chopped
3 limes juiced
1 cup finely diced kiwi, papaya and/or pineapple
1 tablespoon capers, rinsed and drained
1/2 small clove garlic, very finely chopped
3 tablespoons extra virgin olive oil
witlof leaves, to serve
Wash the seafood in water and pat dry with paper towels.
Using a very sharp knife, cut it into 2–3 mm pieces and place in a bowl.
Add the onion, chili, lime juice, capers, fruit, garlic and olive oil, then season with salt and mix well.
This prawns and scallops may be replaced with raw barramundi, salmon or flathead fillets cut into cubes. Cover and refrigerate for 30 minutes for flavours to develop.
Serve on witlof leaves.
About Anthia Koullouros
Renowned Herbalist, Naturopath, published author and founder of Ovvio Organics, Anthia Koullouros’s philosophy of healthy eating focuses on the foods that are the best for our bodies and wellbeing. Simple, nourishing, traditional dietary foundations underscore her philosophy as well as cleansing seasonally to build the foundations for optimal health.