PRAWNS AND AVOCADO WITH CEVICHE DRESSING AND SWEET POTATO CRISPS
1 large, slim sweet potato,
scrubbed but unpeeled about 300g peeled,
cooked prawns 1–1½ avocados, skinned and
sliced across fresh coriander leaves
for the ceviche dressing
½ cup olive oil ¼ cup fresh squeezed and
strained lime juice 1 fresh chilli, chopped
(and seeded, if desired) 2T chopped, fresh coriander 1 firm, red tomato,
finely chopped 2 spring onions, finely chopped salt and milled black pepper
To make the sweet-potato crisps, slice the potato thinly and deep fry until tender, golden and crisp.
Mix the ingredients for the ceviche dressing. To serve the salad, spoon half of the dressing onto plates. Add the prawns and avocado slices, and one or two coriander leaves, then spoon the remainder of the dressing over them. Garnish with the sweet-potato crisps.