Picked Jalapeños, Prawn Ceviche & Purée

Make this using Sarson’s Distilled Malt Vinegar.


Pickled Jalapeños

  • 5 jalapeños
  • 200ml of distilled malt vinegar
  • 100ml of water
  • 50g of sugar
  • 2 garlic cloves
  • 1 sprig of oregano
  • Salt

Prawn Ceviche

  • 4 tiger prawns, large
  • 300ml of fish stock
  • Salt
  • Pepper
  • 1/2 shallot

Avocado Purée

  • 1 avocado
  • 1 lime
  • 50ml of olive oil
  • Salt

To Serve

  • 1/2 red onion
  • 1 red chilli
  • 1 handful of coriander
  • 1 tbsp of sweetcorn kernels


  1. 1) To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil.
  2. 2) Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week.
  3. 3) To cook the prawns, poach in the stock for 3–4 minutes then leave to cool.
  4. 4) To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary.
  5. 5) To plate, swipe the avocado purée across the plate. Slice each prawn into four pieces and toss in olive oil and lime juice. Slice the chilli and red onion and arrange over the plate.
  6. 6) Garnish with sweetcorn, coriander and jalapeños to serve.

In collaboration with Great British Chefs.

Lots more Sarson’s stuff

The Malt Process

It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.

Sarson’s craftsmanship

Pickling Made Easy

From onions to summer vegetables to beetroot, peppers and radishes. Use our guide and be inspired to pickle pretty much anything, right at home in your kitchen.

Make your own pickle