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Street Art Ceviche

By My Hippie Kitchen

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(Serves 8)

400g white fish fillets (rockling, snapper or hapuka work well)

½ red onion

2 birds eye chillies

1 avocado

1 mango

Juice of 2 limes

1 large handful coriander leaves

250g crème fraiche

8 blue corn tortillas

Petite Ingredient Nasturtium Flowers

Petite Ingredient Cornflowers



Chop the fish, avocado and mango into small cubes and place in a large bowl

Finely chop the red onion, birds eye chillies and coriander leaves and add to the bowl

Add the lime juice to the mixture and gently mix until all ingredients are covered in juice

Just before serving, place each of the blue corn tortillas in a non-stick pan and gently toast for 2 minutes

Scoop the crème fraiche into a piping bag (or plastic snaplock bag with a small hole cut in the end!)

Arrange the tortillas on a large serving platter, and get creative by squeezing the crème fraiche onto the tortillas in different patterns

Scoop the ceviche mix on top of the tortillas

Decorate with Petite Ingredient Nasturtium Flowers and Cornflower petals for pops of colour