Ingredients
4 Maltese big prawns
4 scampi
4 sea urchins
1 calamari
2 passion fruit
8 red currants
4 orange segments
Extra virgin olive oil
Rock salt

Method

The only way to eat raw fish and seafood is to use the blast chiller in order to avoid any bacteria. Since in the normal household the blast chiller is not a common item, here is an alternative method:

Fill a bowl with sparkling water and a lot of ice, to create frozen water. At Phoenicia’s restaurant Pegasus, we use frozen sea water which keeps the original flavours.

Peel the different seafood and fish and place in the freezing water for one hour, adding more ice after half an hour.

Remove the seafood and fish from the frozen water and season with extra virgin olive oil and different kinds of rock salt.

Pair the red currants or passion fruit or orange segments with the raw fish and seafood – the fruits will serve as a natural marinade.

Chef’s suggestions:

Pair this dish with a frozen white sparkling wine such as Reisling. It is a great idea to serve this dish when hosting guests.

Saul Halevi is an Executive chef, Hotel Phoenicia, Floriana.