Mexican food has at last come of age. Come and learn the ancient food of the Aztecs, as Tommi Miers of London’s Wahaca Mexican cantina showcases some of her modern Mexican favourites, from slow-cooked lamb barbacoa with the hottest salsa ever, to citrussy-fresh ceviche tostadas and smoky crab fideus – plus the lowdown on how to drink tequila.


  • 400g kingfish, skinless and boneless, cut into 2cm cubes

  • juice of 6-7 limes

  • juice of a pink grapefruit

  • a dash of good soy sauce

  • 2 tbsp best extra virgin olive oil

  • 1-2 hot green chillies, finely diced

  • sea salt and pepper

  • 1 avocado

  • 4 large handfuls of rocket

  • 1 mango, peeled and chopped into 2cm cubes

  • 4 spring onions, finely sliced

  • 2 tbsp coriander, roughly chopped


  • 1.

    This is an extremely simple salad using fish that has been ‘cooked’ in citrus juices and flavoured with soy sauce, an ingredient that travelled from the East to Mexico, along with tamarind. It is worth using a delicious extra virgin olive oil for the salad dressing as you will really be able to taste the difference.

  • 2.

    Place the kingfish in a glass bowl add the lime and grapefruit juice, soy sauce, a tablespoon of olive oil and the chilli. The fish should be totally covered with the marinade so that it all ‘cooks’ evenly in the citrus juices.

  • 3.

    Season with salt and pepper and leave to marinate for a two-three hours.

  • To serve:

  • 1.

    When you are ready to eat, pour off the marinade and set aside.

  • 2.

    Quarter and peel the avocado, discarding the stone and slice each quarter into two or three slender slices.

  • 3.

    Lightly dress the rocket with a little of the marinade and a dash more of extra virgin olive oil and divide the rocket between four plates.

  • 4.

    Scatter the fish over the rocket salad with the mango, spring onions, slices of avocado and coriander.

  • 5.

    Drizzle with the remaining marinade and serve with tortilla chips or salty crackers.

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