Street Art Ceviche
INGREDIENTS
(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
METHOD
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
