Prawns, Lobster, and Jicama Salad

Ingredients for Prawns, Lobster, and Jicama Salad

• 450g large shell-on or peeled prawns

• 4 lobster tails (about 900g total), halved lengthwise

• 4 colheres de sopa de azeite, divididas

• Sal kosher

• 40g thinly sliced red onion

• 80ml (or more) fresh lime juice, divided

• 475ml 3x1/4x1/4" pieces peeled jicama (from one 450g jicama)

• 2 cups hardy greens, such as purslane or watercress sprigs, with tender stems

• 300g thinly sliced tomatillos or small green tomatoes (about 8 medium)

• 1 cup fresh coriander leaves with tender stems plus more for garnish

• 2 tablespoons Ancho Chilli Oil or store-bought chilli oil

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If using shell-on prawns, use small scissors to cut shells along the curved backs. Remove veins, keeping shells intact. Place prawns and lobster in a large bowl; drizzle with 2 tablespoons oil and season with salt. Mix onion and 2 tablespoons lime juice in a small bowl.

Grill prawns until just opaque in centre, 2-3 minutes per side. Transfer to a large plate. Grill lobster tails, flesh side down, until slightly charred, 1-2 minutes. Turn flesh side up and grill until just opaque in centre, about 5 minutes longer. Add lobster tails to plate with prawns and let rest for 5-10 minutes. Remove lobster meat from shells; discard shells. Cut lobster into 1" pieces.

Drain red onion; place in a large bowl. Add 45ml lime juice, 2 tablespoons oil, jicama, greens, tomatillos, and 1 cup coriander. Season with salt and more lime juice, if desired. Add seafood; toss to coat. Drizzle Ancho Chilli Oil over; garnish with coriander.

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