José Lizzaraldes from Carousel recently spent an afternoon in our test kitchen, showing us his Acapulco approach to ceviche - quite different from the pristine Peruvian versions you might know. This one's more boisterous, packed with orange and lime juice, spiked with jalapeños, and given proper depth with Worcestershire and Maggi. Unlike classic ceviche, where the citrus does all the cooking, José uses seafood that's already cooked - prawns, squid, and mussels work perfectly, as do scallops or any firm white fish. Make the marinade the night before, then fold in your seafood thirty minutes before serving (or packing up your picnic).
| 3 | oranges, two squeezed for 120ml juice, the other segmented and chopped into 1 cm pieces |
| 120ml | lime juice (from roughly 5 limes) |
| 1 tsp | tabasco (Use more to up the level of heat) |
| 1 tsp | worcestershire sauce |
| 1 tsp | Maggi liquid seasoning |
| 2 tsp | sugar |
| 1 | red onion, finely chopped (100g) |
| 1-2 | jalapenos (depending on your taste), deseeded and finely chopped |
| 2 | garlic cloves, crushed |
| 80g | datterini tomatoes, finely chopped in ½ cm pieces |
| 25g | coriander, finely chopped (save a small handful to scatter on top) |
| 400g | cooked seafood (We use prawns, squid and mussels) |
| 1 | avocado, finely chopped (140g) (Optional) |
| fine sea salt | |
| TO SERVE | |
| olive oil crisps (we went fancy and used Sarriegui) or corn chips | |
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