Starter: Avocado and Shrimp Salad Ingredients: - 200g cooked shrimp, peeled and deveined - 2 ripe avocados, diced - 1 small red onion, finely chopped - A handful of cherry tomatoes, halved - Fresh cilantro, chopped - Juice of 1 lime - Salt and pepper, to taste - Olive oil Instructions: 1. In a bowl, combine the shrimp, avocado, red onion, and cherry tomatoes. 2. Drizzle with olive oil and lime juice. 3. Season with salt and pepper, then toss gently. 4. Garnish with fresh cilantro before serving. Main Course: Lemon Herb Baked Cod Ingredients: - 2 cod fillets (about 150g each) - 2 tablespoons olive oil - 2 cloves garlic, minced - Juice and zest of 1 lemon - 1 teaspoon dried herbs (thyme, oregano, or parsley) - Salt and pepper, to taste - Lemon slices for garnish Instructions: 1. Preheat the oven to 180°C (350°F). 2. In a bowl, mix olive oil, garlic, lemon juice, zest, and herbs. 3. Place the cod in a baking dish, season with salt and pepper, and pour the lemon herb mixture over it. 4. Bake for 12-15 minutes or until the cod is flaky. 5. Garnish with lemon slices. Dessert: Coconut Mango Rice Pudding Ingredients: - 1 cup arborio rice - 400ml coconut milk - 2 cups water - 1/3 cup sugar - 1 ripe mango, diced - A pinch of salt - Toasted coconut flakes, for garnish Instructions: 1. In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil. 2. Reduce heat to low and simmer, stirring occasionally, until the rice is tender (about 20 minutes). 3. Stir in sugar and half of the diced mango. 4. Cook for another 5 minutes, then remove from heat. 5. Serve warm or chilled, topped with the remaining mango and toasted coconut flakes. Enjoy your pescetarian meal!🐟

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