Picked Jalapeños, Prawn Ceviche & Purée

Made with Sarson’s Distilled Malt Vinegar

Distilled Malt Vinegar

Ingredients

Pickled Jalapeños

  • 5 jalapeños
  • 200ml of distilled malt vinegar
  • 100ml of water
  • 50g of sugar
  • 2 garlic cloves
  • 1 sprig of oregano
  • Salt

Prawn Ceviche

  • 4 tiger prawns, large
  • 300ml of fish stock
  • Salt
  • Pepper
  • 1/2 shallot

Avocado Purée

  • 1 avocado
  • 1 lime
  • 50ml of olive oil
  • Salt

To Serve

  • 1/2 red onion
  • 1 red chilli
  • 1 handful of coriander
  • 1 tbsp of sweetcorn kernels

Method

  1. To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil.
  2. Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week.
  3. To cook the prawns, poach in the stock for 3–4 minutes then leave to cool.
  4. To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary.
  5. To plate, swipe the avocado purée across the plate. Slice each prawn into four pieces and toss in olive oil and lime juice. Slice the chilli and red onion and arrange over the plate.
  6. Garnish with sweetcorn, coriander and jalapeños to serve.

In collaboration with Great British Chefs.