Pickled jalapeños, prawn ceviche and avocado purée
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Ingredients
Pickled jalapeños
- 5 jalapeños
- 200ml of malt vinegar
- 100ml of water
- 50g of sugar
- 2 garlic cloves
- 1 sprig of oregano
- salt
Prawn ceviche
- 4 tiger prawns , large
- 300ml of fish stock
- salt
- pepper
- 1/2 shallot
Avocado purée
To serve
- 1/2 red onion
- 1 red chilli
- 1 handful of coriander
- 1 tbsp of sweetcorn kernels
Method
1
To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil
2
Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week
3
To cook the prawns, poach in the stock for 3–4 minutes then leave to cool
4
To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary
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
6
Garnish with sweetcorn, coriander and jalapeños to serve
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Pickled jalapeños, prawn ceviche and avocado purée
