Name: Christmas ceviche with guacamole
Prep time: 25 min
Total time: 25 min
Yield: 15
Ingredients: 1-2 red chillies (depending on how spicy you like things), very finely chopped; ½ red onion very finely chopped; 2 clementines juiced; 4-5 limes juiced; ½ small pack coriander chopped; 2 lightly smoked salmon fillets, skinned and cut into cubes; 200g pack small peeled cooked prawns each cut into 3 (or roughly chopped if you're feeling lazy); good-quality corn tortilla chips to serve (I love blue corn chips, available from ocado.com); 4 avocados halved, stoned and flesh scooped out; 1-2 limes (to taste), juiced; 4 spring onions very thinly sliced; 2 firm tomatoes on the vine, quartered, deseeded and finely chopped; 1/2 small pack coriander chopped; good pinch of ground cumin

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Christmas ceviche with guacamole

Christmas ceviche with guacamole

Gizzi Erskine

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Serves 15

Easy

Prep: 25 mins

no cook

A star rating of 5 out of 5.1 ratingRate

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The sweetness of smoked salmon gives ceviche a new, festive spin. Scoop into both dips together, getting some of the creamy guac and spicy piquant ceviche

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

For the ceviche

1-2 red chillies

(depending on how spicy you like things), very finely chopped
½ red onion

very finely chopped
2 clementines

juiced
4-5 limes

juiced
½ small pack coriander

chopped
2 lightly smoked salmon

fillets, skinned and cut into cubes
200g pack small peeled cooked prawns

each cut into 3 (or roughly chopped if you're feeling lazy)
good-quality corn tortilla chips

to serve (I love blue corn chips, available from ocado.com)

For the guacamole

4 avocados

halved, stoned and flesh scooped out
1-2 limes

(to taste), juiced
4 spring onions

very thinly sliced
2 firm tomatoes

on the vine, quartered, deseeded and finely chopped
1/2 small pack coriander

chopped
good pinch of ground cumin

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Nutrition: per serving

kcal131
fat10g
saturates2g
carbs3g
sugars2g
fibre2g
protein7g
salt1.4g

Method

step 1

For the ceviche, mix the chillies, onion, salt, citrus juices and coriander with 1 tsp salt in a large bowl – this is your dressing and, once mixed with the salmon and prawns, it’s known as ‘tiger’s milk’. Mix in the salmon and prawns and leave to sit for 10 mins while you make the guacamole.
step 2

Put the avocado flesh in a mixing bowl and mash with the back of a fork. Mix in the lime juice and 1 tsp salt, then gently stir in the spring onions, tomatoes, coriander and cumin. The guacamole can be made an hour ahead and drizzled with a little extra lime juice so it doesn’t brown.
step 3

Put the guacamole in a serving bowl and push it over to one side of the bowl. Tip the ceviche into the bowl alongside the guacamole. Serve with the corn chips.

Recipe from Good Food magazine, December 2016

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