Tex Mex Ceviche Inspired Prawn Roll With Tomato Salsa & Smoky Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, your ground smoked paprika, and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp – these are your smoky chips

Peel and finely dice your red onion[s]

Chop your tomato[es] finely

Slice half your green chilli[es] into rounds and finely chop the remaining

Chop your coriander finely, including the stalks

Zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter) then roll the lime[s] with your hand on a hard surface (to release more juice) and cut in half

Add the chopped tomato and diced onion to a bowl with the chopped chilli, a squeeze of lime juice and the chopped coriander, add a drizzle of olive oil and season with a pinch of salt, pepper and sugar and mix it all together – this is your tomato salsa

Chop your cooked prawns into bite-sized pieces

Add the chopped prawns to the bowl with the salsa and stir it all together – this is your ceviche-inspired prawn salsa

Wash your lettuce, then pat it dry with kitchen paper

Tear the outer lettuce leaves from the lettuce (2 per roll!), then shred the inner core

Combine your mayo, lime zest and a squeeze of lime juice in a bowl with a pinch of salt and pepper – this is your lime mayo

Cut the remaining lime into wedges

Remove the tray[s] with the chips from the oven

Cut a slit into the top of your hot dog bun[s] and add to the tray[s]

Return the tray[s] to the oven for 2-3 min or until warmed through

To build your roll, add the lettuce leaves to the warmed hot dog bun and spoon in the ceviche-inspired prawn salsa – this is your Tex Mex ceviche inspired prawn roll