Kiwi Crawfish and Fish Salad
1.
Throw the crawfish with their shells into the hot salt water for 8 to 9 minutes, then put them in a bed of ice cubes and let them cool completely.
2.
Put the sliced fish into a medium pot and cover it with lemon, then cover it and put it in the refrigerator for about half an hour.
3.
Pour out the remaining lemon juice and add other ingredients in order, and finally add coconut milk. Take the crayfish out of the shell, remove the sand glands, and cut them into equal small cubes. Stir them with other ingredients. Slowly add coconut milk, salt and pepper, adjust your personal taste, cover and put in the refrigerator.
4.
Salad: Wash all the ingredients, roughly cut them into a salad bowl, squeeze the lemon juice from the fresh lemon into the salad and season with salt, pepper and olive oil.
