Perfect prawn ceviche

    Perfect prawn ceviche


    75 people made this

    About this recipe: A superb prawn dish. Raw prawns are "cooked" in lime juice, then served with tomatoes, onion, chilli, avocados, celery and coriander. Serve as a dip with tortilla chips or use it as a topping for crusty bread.

    Serves: 20 

    • 450g medium prawns, peeled and deveined
    • 250ml fresh lime juice
    • 10 plum tomatoes, diced
    • 1 large onion, diced
    • 1 Scotch bonnet chilli, seeded and finely chopped or to taste
    • 2 avocados, diced
    • 2 sticks celery, diced
    • 1 tablespoon chopped fresh coriander to taste
    • salt and pepper to taste

    Prep:45min  ›  Cook:10min  ›  Extra time:55min  ›  Ready in:1hr50min 

    1. Place prawns in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes or until they turn pink and opaque.
    2. Remove prawns from lime juice, reserving juice. Dice prawns and add to the bowl of vegetables.
    3. Meanwhile, place the plum tomatoes, onion and chilli, avocados and celery in a large, non-reactive (stainless steel, glass or plastic) bowl.
    4. Pour in the remaining lime juice marinade. Add coriander and salt and pepper to taste. Toss gently to mix.

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