Citrus-Marinated Seafood Skewers Recipe

About this recipe

A refreshing pescatarian dinner featuring prawns, scallops, and swordfish marinated in a zesty citrus blend, perfect for a no-bake meal solution.

Ingredients

• 1 Bunch x 2 Coriander Leaves ( Kottambari Soppu )
• 200 g Itc Master Chef Large Prawns Peeled & Deveined
• 2 Pieces Red & Yellow Bell Pepper - Protected Cultivation
• 500 g Pluckk Organic Hybrid Tomatoes
• 5Ltr Vittorio Pomace Olive Oil
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 80 g Knorr Vegetables Stock Cubes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 150 g Spring Onion (Kandychi Path)
• 1 Kg R.C. Fish
• 100 g Habanero Hot Sauce

Instructions

1. 1. Remove the veins from the prawns and rinse them under cold water.
2. 2. In a large bowl, combine 2 cups of vegetable stock, 1 cup of lemon juice, 1/8 teaspoon of hot sauce, 1/4 cup of olive oil, and a handful of chopped coriander leaves to create the marinade.
3. 3. Add the prawns, shrimp, swordfish chunks to the marinade, ensuring all pieces are well-coated. Cover the bowl and refrigerate for 1 hour.
4. 4. While the seafood marinates, chop the bell pepper and spring onion into bite-sized pieces. Slice the tomatoes in half.
5. 5. After marinating, thread the prawns, shrimp, swordfish, bell pepper, spring onion, and tomatoes onto skewers, alternating ingredients for variety.
6. 6. Serve the skewers chilled or at room temperature, garnished with additional coriander leaves if desired.