Christmas ceviche with guacamole

• red chili↗1-2

  (depending on how hot you like it), finely chopped

• red onion↗½

  finely chopped

• clementines↗2

  juiced

• limes↗4-5

  juiced

• cilantro↗½ small pack

  chopped

• lightly smoked salmon↗2

  fillet, skinless, cut into cubes

• packet of small peeled cooked shrimp200g g

  each split into 3 pieces (or coarsely chopped if lazy)

• corn tortilla chips↗good-quality

  for serving (I like blue corn chips, available on ocado.com)

• avocado↗4

  halved, pit removed, flesh scooped out

• limes↗1-2

  (to taste), juiced

• green onion↗4

  very thinly sliced

• firm tomatoes2

  from the bush, quartered, seeded and finely chopped

• ½ small pack cilantro

  chopped

• pinch of ground cumin↗

Step-by-step instructions

1. 1

   For the ceviche, combine chili, onion, salt, citrus juices and cilantro with 1 tsp salt in a large bowl – this is your dressing, and after mixing with the salmon and shrimp it’s called “tiger milk”. Add the salmon and shrimp, stir and let sit for 10 minutes while you prepare the guacamole.

2. 2

   Place the avocado flesh in a bowl and mash with the back of a fork. Add lime juice and 1 tsp salt, then gently fold in the green onion, tomatoes, cilantro and cumin. Guacamole can be made an hour ahead and drizzled with a little extra lime juice so it doesn’t darken.

3. 3

   Spoon the guacamole into a serving bowl and push it to one side. Pour the ceviche into a bowl next to the guacamole. Serve with corn chips.