Serves 2


  • 100 g cooked pink shrimp (largest size)
  • 100 g scallops
  • 100 g cod
  • 100 g squid rings
  • 1 hot red pepper, deseeded and in thin rings
  • 1 red onion, sliced
  • 1 cm ginger, peeled and grated
  • juice of 6 limes
  • 6 passion fruits
  • 1/2 mango, peeled and seeded
  • 1 tomato, stoned
  • 1/4 cucumber
  • 1 bunch of coriander, half chopped
  • 1 can of coconut milk
  • 50 g cashew nuts
  • 50 g sesame seeds
  • 1 table spoon fish sauce
  • 1 table spoon sesame oil
  • 1 table spoon soy sauce

How to make it?

  1. Cut the fresh cod (stripped of bones and skin) into 3-inch cubes.
  2. Remove the intestinal tract from the pink shrimp.
  3. Rinse the squid rings well under
    cold water and pat dry.
  4. You may keep the scallops whole.
  5. Mix the fish with the red onion, red pepper and ginger.
  6. Let rest for a while in the
  7. Add the lime juice and the flesh of the 6 passion fruits, the fish sauce, the sesame oil and half of the cilantro to the coconut milk.
  8. Allow to rest.
  9. Cut the mango and tomato into fine strips.
  10. Cut the cucumber into very fine slices.
  11. Toast the cashews and sesame seeds separately in a dry pan without oil.
  12. Pour the coconut milk mixture into the marinated fish and gently spoon in the mango tomato and cucumber.
  13. Finish with the toasted cashews, sesame seeds and a few coriander leaves.