A white plate topped with slices of pale green jicama, topped with cubed avocado, sweetcorn and fresh green herbs

Avocado ceviche

Name: Avocado ceviche
Total time: 35 min
Yield: Serves 2
Cuisine: Mexican
Ingredients: 25g sweetcorn; 1 tbsp olive oil; 1 tsp cider vinegar; 1 small red thai chilli, finely sliced; 15g jícama, or radishes 3, peeled and thinly sliced; 1 avocado, cut into 1cm dice; ¼ small red onion, finely chopped; chopped to make 1 tbsp coriander, plus extra to serve (optional); 1 small spring onion, finely sliced; 20g blue tostadas 8, or blue tortilla chips, crumbled; ½ lime, juiced

Preparation and cooking time
- Total time35 mins
- + marinating
Easy
Serves 2

Ingredients

25g sweetcorn
1 tbsp olive oil
1 tsp cider vinegar
1 small red thai chilli, finely sliced
15g jícama, or radishes 3, peeled and thinly sliced
1 avocado, cut into 1cm dice
¼ small red onion, finely chopped
chopped to make 1 tbsp coriander, plus extra to serve (optional)
1 small spring onion, finely sliced
20g blue tostadas 8, or blue tortilla chips, crumbled
½ lime, juiced

Method

STEP 1
Heat the oven to 220C/fan 200C/gas 7. Drain the corn and tip onto a baking tray, then put in the oven for 12-15 minutes or until charred. Leave to cool. Mix together the olive oil, vinegar and chilli with a pinch of salt in a bowl. Add the jicama or radishes and toss until coated in the marinade. Leave for 10-15 minutes.
STEP 2
Put the remaining ingredients, except the lime, in a bowl and mix together. Season to taste with the lime juice and some salt. To serve, fan the jicama around the plate. Pile the avocado mix in the centre of the plate, top with the crispy corn and finish with a little of the jicama marinade and extra coriander, if you like.