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Perfect prawn ceviche
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.
Ingredients
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
Method
Prep:45min ›
Cook:10min ›
Extra time:55min ›
Ready in:1hr50min
- 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.
- Remove prawns from lime juice, reserving juice. Dice prawns and add to the bowl of vegetables.
- Meanwhile, place the plum tomatoes, onion and chilli, avocados and celery in a large, non-reactive (stainless steel, glass or plastic) bowl.
- Pour in the remaining lime juice marinade. Add coriander and salt and pepper to taste. Toss gently to mix.
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Reviews & ratings
Average global rating:
(102)
Reviews in English (83)
The flavors for this recipe worked really well together, and the final product tasted great. The marinating time for the shrimp was way too short. After an hour, I cut into a n ice pink shrimp to find it completely raw in the middle. I cut the shrimp up into little pieces, and let it marinate for another 3 hours until it was pink all the way through. The recipe is worth making, but I recommend cutting the shrimp up and then letting it marinate all day. - 28 Aug 2007 (Review from Allrecipes US | Canada)
I used this recipe in conjunction with a ceviche I had at a restaurant so I ommitted the celery and avacado and used a red onion instead and added mango. I let the shrimp soak in the lime juice for about 4 hours, put everything together and put it on ice to get it really chilled. I quartered flour tortillas, sprayed them with cooking spray and baked them @375 for 10 minutes and served them with the ceviche - they were perfect together. - 18 Nov 2008 (Review from Allrecipes US | Canada)
Yum! I was craving ceviche and this was perfect! I tweaked it slightly though, by adding diced cucumbers instead of celery, the juice of one lemon, and some lemon and lime zest. I also used frozen cooked shrimp and canned diced tomatoes, and was amazed at how fresh it still tasted. This is a great basic ceviche recipe! - 05 Mar 2010 (Review from Allrecipes US | Canada)