You might remember back in January, we were running some speciality classes to assist in raising money for the Bushfire appeals. They have all been incredible. Today is our last of these, and I want to share how incredibly grateful I am to all who pledged and all who attended. I want to thank my fantastic team who have given up their valuable time to work & support in these classes, free of charge and so that every cent goes to where it was needed most. Saving the best until last…..one enormous thank you to Dean and Bianca Coates. Dean and Bianca were the winners of our silent auction to win a private class for ten guests. We are going to have so much fun today as we cook up a Mexican fiesta and treat them to a private lunch with their friends.
This little Mexican ceviche fish number is working it’s magic and ‘cooking in the citrus juices as a little starter for these lovely people joining us today. It will be served on top of home-made masa harina tortillas as well as chipotle mayo and lot of tasty little morsels on top. Sharing the recipe here for you in thanks for your support.
Mexican ceviche fish tortillas
8 mini corn tortillas
Chipotle mayonnaise ** (recipe below)
1 cos lettuce, shredded
1 avocado, sliced (or guacamole)
300g ceviche grade fish, sliced superfine (ceviche grade salmon, ocean trout, kingfish & tuna are all fabulous options
Juice of 2 limes
Juice of 2 lemons
Juice of 1 pink grapefruit
A dash of tamari or gluten-free soy sauce
2 tablespoons extra virgin olive oil
1 hot green chilli, seeded and finely diced
sea salt and black pepper
To serve and garnish (options): Corn tortillas, shredded cos, avocado or guacamole, deep fried shallots, lime wedges and finely diced citrus flesh
Place the fish in a glass or ceramic bowl, add the citrus juices, soy sauce, 1 tablespoon of the olive oil and the chilli. The fish should be totally covered with the marinade so that it all “cooks” evenly. Season with salt and pepper and leave to marinate for a few hours.
Spread each warm tortilla generously with chipotle mayonnaise and top with shredded lettuce.
Top with drained slices of fish, guacamole (or slices of avocado) and garnish with deep-fried shallots, lime wedges and finely diced citrus flesh, if desired.
4 chipotle chilies in adobe sauce
1-2 tablespoons of the adobe sauce (from the tin of chipotles)
1 cup of good quality mayo (Hellmann’s, Thomy or SP are great)
3 tablespoons of yoghurt or sour cream
Cracked black pepper
Finely chop the chillies and combine them with the mayo and sour cream. Taste for seasoning as well as heat. If you want it hotter, add another finely chopped chilli and a little of the adobe sauce. If you need to cool it down, add a little more mayo. This is all about personal taste!