Avocado ceviche
- Preparation and cooking time
- Total time
- + marinating
- Easy
- Serves 2
Skip to ingredients
- 25g sweetcorn
- 1 tbsp olive oil
- 1 tsp cider vinegar
- 1 small red thai chillifinely sliced
- 15g jícamaor radishes 3, peeled and thinly sliced
- 1 avocadocut into 1cm dice
- ¼ small red onionfinely chopped
- chopped to make 1 tbsp corianderplus extra to serve (optional)
- 1 small spring onionfinely sliced
- 20g blue tostadas 8, or blue tortilla chipscrumbled
- ½ limejuiced
Nutrition: per serving
- kcal453low
- fat31.4g
- saturates7.3g
- carbs33.7g
- sugars2.8g
- fibre7.1g
- protein25.2g
- salt0.8g
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.
