Pickled jalapeños, prawn ceviche and avocado purée
Total Time
1 hour and 30 minutes
Rating
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Ingredients
- 5 jalapeños
- 200ml of malt vinegar
- 100ml of water
- 50g of sugar
- 2 garlic cloves
- 1 sprig of oregano
- salt
- 4 tiger prawns, large
- 300ml of fish stock
- salt
- pepper
- 1/2 shallot
- 1 avocado
- 1 lime
- 50ml of olive oil
- salt
- 1/2 red onion
- 1 red chilli
- 1 handful of coriander
- 1 tbsp of sweetcorn kernels
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Preparation
Step 1
To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil
Step 2
Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week
Step 3
To cook the prawns, poach in the stock for 3–4 minutes then leave to cool
Step 4
To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary
Step 5
To plate, swipe the avocado purée across the plate. Slice each prawn into four pieces and toss in olive oil and lime juice. Slice the chilli and red onion and arrange over the plate
Step 6
Garnish with sweetcorn, coriander and jalapeños to serve
Step 7
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