With many of us only getting as far as squeezing some fresh lemon juice on our fried calamari or a freshly grilled fillet, the prospect of a fish-and-fruit combination recipe can seem a bit out of your culinary comfort zone.
We think cantaloupe and crab are a perfect combination.
The saltiness of seafood combined with the sweetness of fresh, sweet or citrusy fruits can prove particularly effective and refreshing, especially in the summer months.
Here is a delicious recipe to try.
Recipe Credit: Alice Car with The New York Times
Here are five pairing suggestions you might want to try at home.
If using coconut, heat the oven to 325 degrees. Spread the shavings on a baking sheet and toast until crisp and pale golden at the edges, tossing halfway through, about 5 minutes. Set aside.
Cut the cantaloupe into thin slices. Using a vegetable peeler, pare the cucumber into long strips, discarding the core. Place on a serving platter, add red onion and mint, and toss.
Finely dice half the ginger and chilies and place in a bowl. Add the lemon grass, fish sauce, lime juice, coconut cream and sugar, and whisk to blend. Taste and adjust dressing if needed; it should be fragrant, sweet, salty and sour.
To assemble: Scatter the crab on the salad and spoon the dressing over it. Top with remaining ginger and chilies, coconut, if using, and peanuts. Serve immediately.
Combine all of the ingredients in a bowl (except for the lime juice) prior to serving. Taste and adjust if needed.
Sprinkle the lime juice over the tuna mixture just before serving. Do this to avoid the tuna “cooking” when it comes into contact with the lime juice.
Serve with chips and enjoy!