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Moreton bay bug ceviche with avocado & lime

Ben O’Donoghue
 
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Moreton bay bug ceviche with avocado & lime

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Gluten free, Kid friendly, Lactose free, Low Carb
Course: Entree, Lunch, Main
Favourite flavours: Seafood

Moreton bay bug ceviche with avocado & lime
INGREDIENTS

4 fresh moreton bay bugs
2 green onions, finely sliced
1 x 200g punnet truss cherry tomatoes, peeled and deseeded; juice reserved
2 limes, juiced, plus extra for avocado
1 preserved lime or lemon, rind finely chopped
salt and pepper
1 large ripe avocado, peeled and seed removed and diced
2-3 tablespoons olive oil
1 cup picked coriander leaves
METHOD

Bring a large pan of water to the boil; plunge bugs into hot water for 30 seconds and remove. Place into a bowl of iced water to cool immediately.

Remove the tail meat from the shell, this should be easy as the cooking helps to loosen the flesh from the shell. Dice the bug meat into bite size pieces and place into a bowl.

Add the green onions, cherry tomatoes and their juice, lime juice, preserved lemon and olive oil. Season with salt and pepper and stir to mix well. Stand for as little as 10 minutes or up to 2 hours (20 minutes is a suitable time)

To serve, dress chopped avocado with reserved lime juice and season with salt and pepper and olive oil.

Place a large 12cm cutter or pipe onto each plate and spoon a quarter of the avocado into the centre. Toss coriander leaves through bug mixture and spoon over the top.

Dress with extra olive oil and lime juice and serve immediately.
 
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