Time to remove those dusty covers off the BBQ, change up your wardrobe and importantly change up your menu repertoire. Spring is all about fresh, Summery produce which includes delicious, succulent seafood. Spring means hosting a fabulous seafood party outdoors and enjoying the warmer weather when we can!

We are so excited here at Conway’s as a wonderful array of seafood is coming from all over Australia.We are also bringing out the Christmas decorations and are gearing up for that special day so stay tuned… Meanwhile check out whats coming to Conway’s.

Conway’s is supplying three varieties of Australian prawns - Tiger, King and Farmed.

King Prawns

King Prawns are Australia’s most popular prawn. They have a moist, medium-firm flesh and a rich flavour.

Tiger Prawns

Tiger Prawns are usually large and flavorsome with a moist, firm flesh and a medium flavour. They have a distinctive grey, blue or black stripe that turn red on cooking. Usually, we cook the prawns on premises so they can be frozen for future consumption ( if any any are leftover that is !)

Farmed Prawns

Farmed Prawns are usually farmed off the pristine waters of QLD and have a light delicate flavour. Ideal in salads or rice dishes or just eaten whole.

Conway own spring recipe.

Mexican Ceviche with Flathead

Ingredients

• 300 g Flathead fillets - fish, skinned and boned (always available at Conway's)

• 2 large limes, juiced

• 2 large lemons, juiced

• 5g salt

• 1/4 small white onion, chopped

• 1/4 cucumber, peeled into ribbons

• 1 large tomato, coarsely chopped

• 1/2 jalapeno pepper, chopped

• 1/2 chilli pepper, chopped

• 1/2 bunch coriander

• 3 ml olive oil

• 1/2 avocado, sliced

Instructions

1. In a large stainless steel bowl combine the citrus juices and salt. Taste the liquid to ensure it has the right flavour then gently mix in the onion, tomato, jalapeno, chilli pepper, coriander, olive oil and pepper.

2. Slice the flathead into 1 cm thick strips and place in the citrus mixture and chill ceviche 5 minutes in the refrigerator until the fish is opaque.

3. Meanwhile in a hot frypan, place the halved potatoes and anoint them with a little vegetable oil and fry until crisp.

4. Place the avocado and cucumber ribbons on top, followed by the drained white fish ceviche. Serve immediately.