Pickled jalapeños, prawn ceviche and avocado purée

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Tangy pickled jalapeños and plump prawns sit upon an creamy avocado purée base in this dainty starter, inspired by flavours of Central and South America.

First published in 2016




Pickled jalapeños

Prawn ceviche

Avocado purée

To serve


To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil
Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week
To cook the prawns, poach in the stock for 3–4 minutes then leave to cool
To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary
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
Garnish with sweetcorn, coriander and jalapeños to serve
First published in 2016

After a five-year stint in the kitchen at two Michelin-starred restaurant The Ledbury, Sally is now head chef at The Harwood Arms in London.

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