MEXICAN RAVE

From ceviche to soup and salsas, Daniella Guevara Munoz's recipes will get your summer fiesta started

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Fish ceviche with mango & avocado

SERVES 4

INGREDIENTS

300g sashimi-grade, firm white fish fillets (such as snapper), cut into small 1cm cubes

120ml lime juice (about 4-5 limes)

1 tsp salt, plus extra to taste

1 small red onion, diced

1 bunch coriander, chopped

200g ripe but firm mango, peeled and diced

1½ hass avocados, diced

1 Tbsp olive oil

Freshly ground black pepper, to taste
Corn chips or tostadas, to serve
Store-bought habanero hot sauce, to serve (optional)

1 In a glass or ceramic bowl, combine the fish with half the lime juice and 1 teaspoon of salt. Let the fish “cook” for 15 minutes.

2 Strain the juices from the fish. Add the onion, coriander, mango, avocado, olive oil and the remaining juice. Season with salt and pepper to taste. Stir gently to combine, ensuring all the ingredients are coated in the lime juice.

3 Serve ceviche in a large bowl or in individual ramekins. You could also flip the ramekins onto small plates to serve. Serve with corn chips or tostadas for scooping. A couple of drops of habanero hot sauce will lift the dish.

Mexican prawn cocktail

SERVES 4

INGREDIENTS

½ onion, roughly chopped

3 garlic cloves

1 small thyme sprig

1 tsp salt

1 bay leaf

750g small/medium raw whole prawns, unpeeled

1 small onion, finely chopped

2 tomatoes, deseeded and finely diced

¼ bunch coriander, chopped, plus extra leaves to garnish

1 avocado, diced (optional)

8 large Salada (Original) crackers

2 limes, cut into wedges

SAUCE

1 cup tomato juice

½ cup tomato ketchup

½ cup freshly squeezed orange juice