In this Peruvian dish the raw fish is pickled or 'cooked' without heat by the citrus acid in the fruit juices.
Serves 4
INGREDIENTS:
• 1 small squid, sliced into thin rings
• 1 sea bass fillet
• 1 red snapper fillet
• 1 red pepper, finely diced
• 1 red onion, finely sliced
• 3 ripe tomatoes, de-seeded and diced
• 3 shallots or spring onions, trimmed or peeled, sliced
• 2 tbsp chives, chopped
• Juice of 3 limes, 1 lemon and 1 orange
• 4 tortillas
• vegetable oil
• 4 tbsp fresh coriander leaves, chopped
• 1 avocado peeled and diced
METHOD:
• Cut the fish fillets into small, thin slices (discard the skin) and put into a glass bowl with the sliced squid. Add the peppers, tomatoes, shallots, red onion, chives and citrus juices and stir together well. Leave to marinate for no more than 20 to 30 minutes.
• Preheat the oven to 180ºC/350ºF/Gas Mark 4. Put the tortillas into the oven, covered with a damp cloth, to warm them up so they are softened and easy to handle. Make a slice in the tortillas from the centre to the edge.
Brush both sides with a little oil. Fold them into cones and place into a muffin tray to keep them upright. Put them back into the oven until the shells are crispy and golden around the edges, about 8 minutes. Leave to cool on a wire rack.
• When you're ready to serve, stir the coriander through the fish mix then spoon into the tortilla cones and garnish with avocado.
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