Prep 10 mins
Cook 0 mins
From the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series comes this recipe that was actually a part of a complete main-dish, but I was intrigued w/this unique idea. It was used w/fish cakes & I think it would be such a refreshing alternative to tartar sauce & other sauses used for them. I also feel it would work very well w/roasted or grilled lamb. I hope you will ck it out for me so I will know if my pers taste & instincts are well-founded. *Enjoy*
- 118.29 ml white vinegar
- 14.79 ml sugar
- 1 small cucumber (sml dice)
- 1 small red bell pepper (chopped)
- 14.79 ml of fresh mint (chopped)
- 14.79 ml lime juice
- 1 small onion (quartered & thinly sliced)
- Combine vinegar & sugar in a sml bowl & stir till sugar is dissolved.
- Add remaining ingredients & mix well. Serve immediately or chill till ready for use, but allow time out of fridge for return to room temperature.
The mint with the cucumber is a combination that works well together. The crunchy red pepper blended in nicely, also. Surprisingly, I found the onion to be a jarring note and I am a true onion lover. Despite the sugar, the acidity level from the vinegar and lime juice is very pronounced and eating a bite of this straight is a puckering experience. ;-) I served it with pan blackened fish and it tasted wonderful! Thanks for sharing your recipe!