To make the special salt – pound the cumin, coriander, pepper, paprika and salt together in a mortar and pestle or mix together in a food processor. Remove and mix with the lime zest and sesame seeds.
To serve – smear some crème fraiche onto each plate with the back of a spoon. Arrange the avocado over the top, followed by some prawns, kingfish slices and corn. Sprinkle with chilli, spring onions and fresh coriander. Finish with some special salt and serve with lime cheeks.
800g cooked tiger prawns, peeled and deveined
200g kingfish fillet, sliced about 3mm thick
100g crème fraiche
2 avocados, sliced
2 ears of corn, grilled on a barbeque then cut off the cob
3 spring onions, sliced thinly
1 green chilli, sliced thinly
1 lime, cheeks removed
coriander to garnish
special salt
1 teaspoon cumin seeds
1 teaspoon coriander seeds
½ teaspoon black pepper
1/3 teaspoon smoked paprika
4 tablespoons sea salt flakes
zest of ½ a lime
2 tablespoons sesame seeds