The Sarson’s Story
The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.
Our history
Make this using Sarson’s Distilled Malt Vinegar.
Ingredients
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
Method
- 1) To pickle the jalapeños, place the vinegar, sugar, salt, garlic and oregano in a pan and bring to the boil.
- 2) Pour the liquid over the jalapeños and seal the jar. Leave to pickle for 1 week.
- 3) To cook the prawns, poach in the stock for 3–4 minutes then leave to cool.
- 4) To make the avocado purée, blitz everything with a hand blender until smooth, adding a little water if necessary.
- 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) Garnish with sweetcorn, coriander and jalapeños to serve.
In collaboration with Great British Chefs.
Lots more Sarson’s stuff
The Sarson’s Range
From delicious pickling blends to classic malt, explore our famous range of malt and distilled vinegars and discover how they can improve your dishes.
Our range