Instructions: Poach squid rings in lightly salted water with 2 teaspoons of the lemon juice for 30 seconds remove and add fish to cook for 2 minutes.

Remove and drain.

Cut fish into bite sized pieces.

Peel the cucumbers cut in halves lengthways and scoop out the seeds with a teaspoon Slice very thinly.

Wipe the celery and cut into very thin diagonal slices.

Mix the squid fish cucumber celery prawns and clams together in a salad bowl.

In a small bowl mix the remaining ingredients except lettuce adjusting the seasoning to taste. Pour over the salad and toss lightly.

Spread lettuce leaves on a serving plate and heap the salad on top.

Garnish with crushed chopped peanuts if liked.

Hint Freeze the liquid from the clams and use in a recipe requiring a seafood or fish stock or in spaghetti marinara.

Serves 6

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