Ingredient and Portion
Prawn ceviche
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From Tham Jing Wen Submit
This simple Peruvian dish makes for a great appetizer, side-dish or even a snack. It is quick to make and relatively healthy as it is almost a salad.
Serves 4-6 people
1/2 kg medium-sized prawns, deshelled and deveined
3/4 cup lime juice
3/4 cup lemon juice
1 cup sliced red onion
1-2 chillis, deseeded and diced
2 tbsp Chinese parsley (cilantro)
1 avocado, diced coarsely
1 small cucumber, deseeded and diced
2 tomatoes, deseeded and diced
1/4 cup olive oil
Salt
1/2 kg medium-sized prawns, deshelled and deveined
3/4 cup lime juice
3/4 cup lemon juice
1 cup sliced red onion
1-2 chillis, deseeded and diced
2 tbsp Chinese parsley (cilantro)
1 avocado, diced coarsely
1 small cucumber, deseeded and diced
2 tomatoes, deseeded and diced
1/4 cup olive oil
Salt
Method
1. Boil a pot of water (enough to cover the prawns) and add salt to it, approximately 2 tbsp to 4 cups of water. Once it boils, put in the prawns for about 2-3 mins.
2. Remove prawns and let them cool down. When they’re cool enough, cut them into half and place in a mixing bowl. Add the lemon, lime juices, cucumber, onions and chillis. Mix well and leave in the refrigerator for 1 hour.
3. Take out after 1 hour and add the olive oil, cilantro, avocado and tomatoes. Mix well again then leave the mixture to reach room temperature, perhaps about 30 mins.
4. Portion out into smaller bowls and serve with tortilla chips or tostados(if you can find them).
2. Remove prawns and let them cool down. When they’re cool enough, cut them into half and place in a mixing bowl. Add the lemon, lime juices, cucumber, onions and chillis. Mix well and leave in the refrigerator for 1 hour.
3. Take out after 1 hour and add the olive oil, cilantro, avocado and tomatoes. Mix well again then leave the mixture to reach room temperature, perhaps about 30 mins.
4. Portion out into smaller bowls and serve with tortilla chips or tostados(if you can find them).
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