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

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

Method

Ceviche:

Skin the fish fillets and cut them into 1 cm 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 Bannisters Mollymook


More Recipes

Crispy Octopus with Lime Aioli

A summer seafood treat, best served alongside a bottle of white wine and a crisp salad.

Eggplant Kleftiko, Wallaby, Pomegranate, Tahini and Parsley - Chef Recipe by Reuben Davis

“This dish really highlights what we are trying to achieve at The Press Club, it is very inspired by...