Christmas ceviche with guacamole

Christmas ceviche with guacamole

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  • Preparation and cooking time
    • Prep:
    • no cook
  • Easy
  • Serves 15

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
Nutrition: per serving
NutrientUnit
kcal131
fat10g
saturates2g
carbs3g
sugars2g
fibre2g
protein7g
salt1.4g
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Ingredients

For the ceviche

For the guacamole

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.

Goes well with

Recipe from Good Food magazine, December 2016

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