Ingredients
Ceviche Sauce
- 2 tsp harissa paste
- 1⁄4 cup (60ml) lime juice
- 2 tbsp grapefruit juice
- 2 tbsp orange juice
- 2 tsp light soy sauce
- 1 clove garlic, crushed
- 1 tsp ginger, freshly grated
- 1 tsp sea salt
- 6 large spinach tortillas, cut into 24cm x 8cm discs using a cookie cutter
- Spray oil for greasing
- 100g Jalapeno chillies, de-seeded and chopped
- 1⁄4 cup (55g) caster sugar
- 1⁄4 cup (60ml) water
- 2 medium avocados, diced into 1cm cubes
- 1 medium Ruby grapefruit, segmented and diced into 1cm cubes
- 1 medium Navel orange, segmented and diced into 1cm cubes
- 1 medium celery stick, sliced
- 1⁄3 cup firmly packed coriander leaves
Serves: 24
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Method
- For the Ceviche Sauce, place all ingredients in a medium bowl and mix well to combine.
- PFor the Tacos, set a combi steam oven to hot air with steam at 230°C. Lightly spray holes in two x 12 hole (1⁄4 cup/60ml) muffin pans with spray oil. Push tortilla discs into the prepared holes, ensuring the base and edges are touching the pan. Cook for 4 minutes or until the tortillas are crisp. Turn tortilla shells upside down into the holes and cook for a further 2 minutes to ensure they are very crisp. Transfer tortillas to a cooling rack, set aside until required.
- For the Jalapeno Jam, place all ingredients in a blender and blend until smooth; transfer to a small saucepan. Bring mixture to the boil over high heat, then simmer gently for 8 minutes or until jam-like in consistency. Set aside to cool.
- Add all the ingredients for the avocado and citrus mix to the Ceviche Sauce, and gently stir to combine. Stand for 5 minutes to infuse flavours. Transfer to a sieve and drain off excess liquid.
- To assemble Tacos, place 1 1⁄2 tablespoons of the avocado mix in the center of the tortilla shell and top with 1⁄2 teaspoon of jalapeno jam. Garnish with coriander leaves.
