Iceberg cups with Mexican fish ceviche or asian chicken and prawn

Photo by Tamara West

Bite 19/11/2012

see more recipes by
Nadia Lim

Your
Rating:

Ratings: 4.0 / 5 FROM 1

Make either filling, or both to give people a choice. Make sure fish is very fresh for the ceviche (a Central American dish of raw fish marinated in citrus juice), the fish flesh “cooks” with the acid from the citrus, without heat.
The chicken and prawn filling is similar to the popular san choybow. This usually uses pork mince, which you can use instead of chicken.
Serves 4-6 as a light, casual shared starter.

Mexican fish cerviche filling

(You can click on ingredients to see more related recipes)

200 g	Fish, fresh, white with skin off (trevally, tarakihi, gurnard, snapper) cut into small chunks
¼ cup	Lime juice, or lemon juice
2 tsp	Chipotle sauce
1	Red capsicum, finely chopped
1	Jalapeno chilli, 2 if preferred hotter, finely chopped
¼	Red onion, small and finely chopped
1 handful	Coriander, chopped

Asian chicken and prawn filling

1 tbsp	Oil
250 g	Chicken mince
1 stalk	Celery, chopped
1 stalk	Lemongrass, finely chopped
1 clove	Garlic, minced
1 tsp	Ginger, finely grated
8	Raw prawns, shelled
2 tsp	Hoisin sauce
1 handful	Mint leaves, roughly chopped
1 handful	Coriander leaves, roughly chopped
1	Lime, wedges, to serve

Iceberg cups

1	Iceberg lettuce

Directions

Mexican fish cerviche

To make the Mexican fish ceviche, place fish in a non-metal, non-corrosive bowl and pour over lime juice and chipotle sauce.
Leave in fridge to marinate for 30-60 minutes. Mix in all other ingredients.

Asian chicken and prawn

To make the Asian chicken and prawn filling, heat oil in a medium fry-pan and stir-fry chicken mince until it is lightly browned, then set aside.
Put pan back on heat and add a little more oil. Add celery, lemongrass, garlic, ginger and prawns; stir-fry for 2-3 minutes or until prawns are just cooked.
Return chicken mince to pan, along with just enough hoisin sauce to very lightly coat everything, and mix together.
Just before serving toss with mint and coriander.

Iceberg cups

Cut stalk off iceberg lettuce, then cut the body in half. Gently separate the leaves so you have individual lettuce “cups”.
To serve, put the two fillings in bowls with the lettuce leaves on the side. Plonk in the middle of the table and everyone can help themselves.

Wine Match

This dish is best matched with
Chardonnay

$ VIEW DEAL

FoodHub