Prawn Ceviche

Prawn Ceviche is a wonderfully fresh and refreshing dish combining succulent prawns, crisp cucumber, juicy tomatoes and creamy avocado. A bright citrus dressing brings everything together with a delicious balance of sharp, fresh and gently spicy flavours. It makes a fantastic starter, light lunch or impressive dish for sharing with friends.

Prep Time 20

Cook Time 20

Total Time 40

Servings People

Ingredients

Main Ingredients:

250 g cooked prawns peeled and deveined
½ medium cucumber finely diced
2 medium tomatoes deseeded and diced
1 large avocado ripe diced
½ small red onion finely diced
1 small red chilli finely chopped
1/2 handful fresh coriander chopped

Ceviche Dressing:

2 medium limes juice only
½ medium lemon juice only
1 tbsp olive oil
1 tsp honey
½ tsp ground cumin
salt to taste
freshly ground black pepper to taste

Instructions

Prepare the vegetables:

Dice the cucumber and tomatoes into small, evenly sized pieces. Finely dice the red onion and chop the chilli and fresh coriander.

Prepare the avocado:

Cut the avocado in half and remove the stone. Scoop out the flesh and cut it into small pieces or slices. Set it aside for later so it does not become too soft while everything else is prepared.
1 large avocado

Make the dressing:

Add the lime juice, lemon juice, olive oil, honey and ground cumin to a small bowl. Season with salt and freshly ground black pepper, then whisk until combined.
2 medium limes, ½ medium lemon, 1 tbsp olive oil, 1 tsp honey, ½ tsp ground cumin, salt, freshly ground black pepper

Combine the main ingredients:

Place the prawns, cucumber, tomatoes, red onion, chilli and coriander into a large mixing bowl. Pour over most of the dressing and gently mix everything together.
250 g cooked prawns, ½ medium cucumber, 2 medium tomatoes, ½ small red onion, 1 small red chilli, 1/2 handful fresh coriander

Add the avocado:

Carefully fold the diced avocado through the mixture. Try not to overmix it, as you want the avocado pieces to remain intact.

Allow the flavours to develop:

Cover the bowl and place it in the refrigerator for around 20 minutes. This gives the citrus dressing time to mingle with the prawns and vegetables while keeping the whole dish beautifully fresh.

Taste and adjust:

Give the ceviche a gentle stir before serving. Taste and add a little more lime juice, salt, pepper or chilli if required.

Serve:

Spoon the Prawn Ceviche into chilled serving bowls or glasses. Drizzle over the remaining dressing and finish with a little fresh coriander.

Equipment

Notes

Cook's Tip:

For the best texture, use ripe but firm avocado and avoid preparing it too far in advance. You can also increase the chilli if you enjoy a little more heat. Serve with crisp tortilla chips, toasted bread or simply enjoy it on its own as a wonderfully light and refreshing dish.

Food Safety Note: This recipe uses cooked prawns. Keep the ceviche refrigerated until serving and do not leave it sitting at room temperature for extended periods.

Nutrition