Escabeche in a jar

 

Cut the fish fillets into pieces, fry in light olive oil with the lemon slices and coriander stalks for 2 minutes.

Mix together the prawns, avocado, tomato, onion, chilli, coriander leaves, orange and lime juice with the chilli ketchup. Toss with the fish.

Chill for about 10-15 minutes. Serve on a bed of mixed leaves or put in a sterilsed jam jar.

Ingredients

  • 1 oily fish, fillited e.g. mackerel, trout, salmon
  • 100g cooked prawns
  • ¼ of lemon, sliced
  • ¼ small bunch of coriander, leaves picked
  • Half a ripe avocado finely diced
  • 1 large tomato, finely diced
  • ¼ onion, finely diced
  • 1 red chilli, chopped
  • Juice of an orange
  • ½ a lime, juiced
  • 1 teaspoon chilli sauce
  • A couple of good handfuls mixed green leaves for serving at home