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
Serves 4
Easy
Prep:
Cook:
This zesty and refreshing side uses tinned sweetcorn to keep things simple. Top with warming chilli flakes or a finely chopped fresh green chilli for more heat
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.
