2 cups (480 milliliters) grated scamorza cheese (substitute with mozzarella)
2 tablespoons (30 milliliters) cilantro
Juice of 1 lime
Salt
To garnish:
Palm oil
Fresh chives, chopped
Cilantro
Freshly-grated Parmesan
Directions
Heat olive oil in a skillet. Add halibut and sear. Remove to a plate.
Add shrimp to pan and sear. Remove to a plate. Cut shrimp in half lengthwise. Flake fish. Set aside.
Fill a large pot halfway with water. Add salt. Bring to a boil. Add clams and boil for seven minutes. Remove to an ice bath. Remove clam meat from shells. Set aside.
Add palm oil to the skillet. Add onions and garlic and sauté two to three minutes. Add peppers and chili pepper and cook five to six minutes. Add cane sugar, cumin, smoked paprika, and chili powder and stir in. Add butter and cassava flour, stir well, then cook two to three minutes. Add stock, coconut milk, and tomato puree and stir in. Bring to a boil, then simmer for 15-20 minutes, stirring occasionally.
Meanwhile, bring a pot of salted water to a boil. Add lasagna noodles and boil for three to four minutes. Remove noodles, then put in an ice bath to stop cooking. Remove from ice bath and pat dry with a paper towel. Spread ricotta on top of a noodle. Sprinkle scamorza on top. Broil in the oven for two to three minutes until golden.
Add cilantro and lime juice to the stock mixture. Add shrimp, halibut, and clams and stir in. Cook two minutes more.
Place one end of the broiled lasagna noodle in the centre of a plate with the cheese side up. Ladle some of the fish mixture on top. Fold the noodle over top of the fish mixture. Ladle more of the seafood mixture on top. Repeat three times, until the end of the noodle is on top with the cheese side up. Ladle seafood mixture on top to finish.
Drizzle with palm oil, and garnish with chives, cilantro, and Parmesan.
