Spicy Prawn Ceviche

Spicy Prawn Ceviche is a light, refreshing seafood dish that combines succulent prawns with creamy avocado, crisp cucumber, juicy tomatoes, and finely sliced red onion. A zesty lime dressing with a gentle chilli kick brings all the fresh ingredients together, creating a vibrant meal that is perfect for warm days or elegant entertaining. Serve it chilled with tortilla chips or crusty bread for a colourful dish that is full of fresh flavour.

Prep Time 20

Cook Time 15

Total Time 35

Servings People

Ingredients

For the Ceviche:

500 g king prawns cooked peeled and deveined
2 medium ripe avocados diced
1 medium cucumber diced
2 medium ripe tomatoes deseeded and diced
½ medium red onion finely sliced
2 tbsp fresh coriander chopped
1 large lime cut into wedges for serving

For the Spicy Dressing:

3 medium limes juice only
2 tbsp extra virgin olive oil
1 small red chilli finely chopped (remove seeds for less heat)
1 tsp chilli flakes optional for extra spice
1 clove garlic finely minced
1 tsp honey
½ tsp smoked paprika
Salt to taste
Freshly ground black pepper to taste

Instructions

Place the cooked prawns into a large mixing bowl.
500 g king prawns
Add the diced cucumber, tomatoes, sliced red onion and chopped coriander.
2 medium ripe avocados, 1 medium cucumber, 2 medium ripe tomatoes, ½ medium red onion, 2 tbsp fresh coriander
In a separate bowl, whisk together the lime juice, olive oil, chopped chilli, garlic, honey, smoked paprika, salt and black pepper until well combined.
3 medium limes, 2 tbsp extra virgin olive oil, 1 small red chilli, 1 clove garlic, 1 tsp honey, ½ tsp smoked paprika, Salt, Freshly ground black pepper, 1 tsp chilli flakes
Pour the dressing over the prawn mixture and gently toss until everything is evenly coated.
Carefully fold in the diced avocado, taking care not to break it up too much.
Cover the bowl and chill in the refrigerator for 15 minutes to allow the flavours to blend together.
Taste and adjust the seasoning with additional salt, pepper or lime juice if required.
Spoon the ceviche into chilled serving bowls or onto cold plates.
Garnish with a little extra chopped coriander if desired and serve with fresh lime wedges on the side.
1 large lime, 2 tbsp fresh coriander

Equipment

Notes

Serving Suggestions:
Crispy tortilla chips
Toasted sourdough bread
Warm flatbreads
Grilled ciabatta
Steamed jasmine rice
Mixed leaf salad
Corn tortilla tostadas

Tips:
Use the freshest cooked prawns available for the best flavour and texture.

Add the avocado just before serving to keep it looking fresh.

Chill the serving bowls beforehand to keep the ceviche cooler for longer.

Adjust the amount of chilli to suit your preferred spice level.

For extra freshness, add a handful of diced mango or finely chopped fresh jalapeños.

Storage

Spicy Prawn Ceviche is best enjoyed on the day it is prepared. Store any leftovers in an airtight container in the refrigerator and consume within 24 hours. The avocado may soften slightly over time, but the flavours will remain delicious.

Nutrition