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Mexican fish and sweet potato salad
Fruit and vegetables
50ml/2fl oz fresh
lime juice
or 1 lime, juice only
1
red onion
, halved and very thinly sliced
1 habanero
chilli
, deseeded and finely chopped
1½ tsp dried Mexican oregano or 1 tsp oregano
1 tsp ground
coriander
5
garlic
cloves, crushed
1 small
red onion
, finely chopped
2 green
chillies
, finely chopped
1 tbsp finely chopped piquillo or roasted red
peppers
1
lime
, juice only
2 large
sweet potatoes
, peeled and thinly sliced
1 yellow
pepper
, finely chopped
2
avocadoes
peeled, stoned and sliced
100g/3½oz
cherry tomatoes
, halved
1 bunch
watercress
1 tbsp chopped
coriander
1 tbsp chopped
mint
Tins, packets and jars
2 tbsp
annatto
seeds
Cooking ingredients
1 tsp ground
cumin
2 tsp
black peppercorns
4
allspice
berries
4
cloves
pinch
chipotle
powder
2 tsp dried
oregano
50ml/2fl oz cider
vinegar
1 tsp
olive oil
sea salt
3 tbsp
olive oil
cayenne pepper
salt and freshly ground
black pepper
2 tbsp
olive oil
Baking and patisserie
2 corn tortillas, cut into 1cm/½in wide strips
Dairy, eggs and chilled
70g/3oz
feta
or goats' cheese, crumbled
Meat, fish and poultry
600g/1lb 5oz
white fish
fillets, such as cod, hake or bass
Other
50ml/2fl oz fresh
orange juice
or 1 medium orange, juice only
1 tsp salt
50ml/2fl oz fresh
orange juice
or 1 medium orange, juice only
4 banana leaves (optional)
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