Avocado ceviche
Jícama is a native Mexican plant, with a nutty, sweet flesh. Here, it's topped with creamy avocado ceviche, bursting with aromatic herbs and sharp red onion. This recipe comes from Soho’s El Pastor restaurant
Lime, feta and coriander sweetcorn
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 shallot or spring onionfinely chopped or sliced
- 1 tbsp olive oil
- 200g frozen or tinned sweetcorn
- 1 limezested and juiced
- small bunch of corianderchopped
- 75g feta
- aleppo pepper or dried chilli flakes(optional)
Nutrition: per serving
- kcal119
- fat7.5g
- saturates3.1g
- carbs7.5g
- sugars4.4g
- fibre2g
- protein4.5g
- salt0.5g
Method
step 1
Fry the shallot or spring onion in the olive oil for 1 min until it starts to soften. Stir in the sweetcorn and cook for a couple of minutes until it defrosts and warms up. Add the lime zest and juice, coriander and plenty of seasoning.
step 2
Tip the sweetcorn into a bowl and crumble over the feta. Sprinkle on some aleppo pepper or chilli flakes, if you like.
