Pickled jalapeños, prawn ceviche and avocado purée

Name: Pickled jalapeños, prawn ceviche and avocado purée
Total time: 1 h 30 min
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

by Sally Abé

CS068-06%20Pickled%20Jalapenos-FINAL_960x540_2250.jpg (2)

Starter
easy
4
1 hour 30 minutes

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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

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Ingredients

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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

1 avocado
1 lime
50ml of olive oil
salt

To serve

1/2 red onion
1 red chilli
1 handful of coriander
1 tbsp of sweetcorn kernels

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Method

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