Mexican poached seafood salad | Gourmet Traveller

Ingredients

• Salad
• 2½ cups fish stock
• 500 gm blue-eye trevalla, cut into 2.5cm pieces
• 500 gm ocean trout, skinned, pin-boned and cut into 2.5cm pieces
• 750 gm green prawns, peeled and cleaned, leaving tails intact
• 600 gm squid, cleaned, tentacles reserved, and cut into 1cm-wide rings
• ¼ cup lime juice, plus lime wedges, to serve
• 2 Lebanese cucumbers, peeled, seeded and cut on the diagonal
• 1 Spanish onion, halved and thinly sliced
• 2 large mangoes (about 1kg), peeled, seeded and cut into 2cm pieces
• 2 tbsp torn oregano leaves
• To serve: olive oil
• Sauce
• 2 large vine-ripened tomatoes (500gm)
• 2 small fresh birdseye chillies
• 4 cloves garlic, unpeeled
• ¼ tsp ground cumin