If your weeknight dinners are getting a little tired, it's a great idea to look overseas for some culinary inspiration. Seafood is a staple in many countries – including some that may surprise you!
We've chosen some of our favourite seafood dishes from around the world to share with you today, to inspire some creativity in your home kitchen.
(Of course, we couldn't possibly include every seafood dish from every country in this list – we'd love to hear what you think is missing!)
Mexico
Kingfish Ceviche
If fish is being served in Mexico, you can almost guarantee that a ceviche will be on the menu. Ceviche is one of the most refreshing dishes out there: the combination of chilled fish and citrus marinade is unmatched. If you want to go the extra mile, you can also make your own corn chips by cutting tortillas into strips and deep-frying or baking them. This also makes an excellent taco filling or topping for tostadas!
Sweden
Gravlax
Gravlax, a type of cured salmon, has origins traced back all the way to 14th-century Sweden. While it might sound intimidating, it’s super easy to cure your own side of salmon this way (using a mixture of salt, pepper, honey and dill), and once it’s done you’ll have days-worth of tasty nibbling options at your fingertips.
The traditional accompaniment for gravlax is a green salad, some rye bread, and a mustard sauce, but you can also use it on top of blinis with some crème fraiche, as a side on your cheese board, or even sprinkled with cinnamon and sugar for dessert!
Spain
Pan-fried Australian Sardines
Transport yourself to the streets of Madrid for drinks and snacks done the Spanish way. Think scrumptious little seafood nibbles like garlic prawns, pan-fried sardines and anchovies on crackers that (individually) make great snacks to have with drinks, or combine to form a delicious seafood feast that's perfect for casual entertaining!
Paella
A dish named after the pan it is cooked in, Paella is a famous Spanish meal that includes a huge variety of vegetables and meats (often seafood), and a bunch of beautiful spices, including saffron and rosemary.
The old wives' tale about the origins of this dish is that it was created by servants, who mixed the leftovers from royal banquets in large pots to take home to their families, adding rice to make it more filling. Whether this is true or not, that is one of the best parts of paella – almost any seafood goes! We recommend mussels, prawns, lobster, and white fish (such as Ling, Leatherjacket, Bass Groper or Blue-eye Trevalla).
Italy 
Spanner Crab Spaghettini with Lemon, Herbs & Chilli
It’s no secret the Italians know what they’re doing when it comes to food, especially pasta. This dish is quicker and tastier than takeaway. Increase, or decrease, the amount of chilli, capers or lemon to suit your taste. The key to this recipe is to have everything ready to go, as it all comes together at the very end.
Red Mullet Baked in Paper
Red Mullet (officially known as Goatfish in Australia) is a popular fish all over the Mediterranean, and several countries do a version cooked in paper; this recipe would be called Triglie al Cartoccio in Italy. Cooking in paper parcels keeps in moisture and flavour, allowing it to penetrate throughout the fish.
Thailand
Miang Kham (Betel Leaves)
Betel leaves have a delicate, peppery flavour and are eaten raw in many Thai dishes, adding a fresh twist. They're not too hard to find either – most Asian grocery stores will have them in stock. This recipe is the perfect option for entertaining, as it's made to be eaten with your hands.
Tom Yum Soup
Often dubbed Thailand’s national dish, Tom Yum soup is a hot, zesty and sour dish packed with flavour and nutrition. Whether you’re using it as a hangover cure, a cold remedy, or just reinventing your favourite takeaway at home, fresh prawns are a must for this recipe.
It is widely believed that this soup was invented in Central Thailand, taking advantage of the abundance of fresh shrimp from the Chao Phraya River. The best Aussie alternatives are Green King, Ocean Tiger, or Black Tiger prawns.