Abraham’s ceviche of bass and prawns
Hailing from Rick’s most recent adventure, you can enjoy Abraham’s ceviche of bass and prawns as a starter at Rick Stein, Marlborough.
Rick says: “Abraham is a fisherman who took me out early one morning from Progreso. He says that when making ceviche you should only leave the fish in the lime juice for the time it takes to prepare the other ingredients. Abraham and his young apprentice filleted fish, which were mostly a type of bream, on board the boat and made the ceviche. You can make the classic version, but for the restaurant we add prawns for sweetness and avocado for a little richness.”
Recipe from © Rick Stein The Road to Mexico BBC Books, 2017