Abraham's Ceviche of Eden Swordfish and Prawns with Avocado, Tomato and Chilli - Chef Recipe by Paul Goodenough and Rick Stein

Ingredients

Ceviche:

500 g very fresh bass or bream fillets
80 g cooked, peeled prawns (optional)
125 mL freshly squeezed lime juice (3-4 limes)
1/2 - 1 tsp fine salt
1 banana shallot
1/2 - 1 red habanero, deseeded
Handful fresh coriander
2 large ripe tomatoes
1 small avocado, stoned and peeled (optional)
Totopos to serve

Totopos:

6-8 x 15cm corn tortillas, each cut into six wedges like a pizza
1L corn or vegetable oil
Pinch salt

Method

Ceviche:

Skin the fish fillets and cut them into 1cm pieces. Mix the fish and prawns, if using, with the lime juice and salt and leave them for a few minutes, while you prepare the remaining ingredients.

Finely chop the shallot and habanero, then the coriander and tomatoes and dice the avocado, if using. Combine the fish with the other ingredients and serve immediately with Totopos.

Totopos:

Heat oil to 190 C in a large pan and cook the tortilla triangles in small batches until barely golden and crisp.

Using a slotted spoon, transfer them to a plate lined with kitchen paper to drain. Sprinkle with a little salt and serve as soon as possible.

Recipe provided by Rick Stein at Mollymook