prawn ceviche
During the sweltering days of summer, few dishes offer the same level of refreshment and vibrancy as ceviche. Bright, zesty flavours invigorate and cool the palate, at the same time. The combination fresh prawns and citrus creates a taste that is both light and satisfying. This is ideal choice for outdoor gatherings or a simple, revitalizing lunch on a warm day.
This recipe has come from one of my favourite creators, Lisa Bryan at Downshiftology. I’ve made a couple of changes to my taste.
Serves 2
Ingredients
- 500g raw prawns
- 1/3 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 grapefruit, peeled and diced
- 2 oranges, peeled and diced
- 1 cucumber, diced
- 1/4 small red onion, very finely diced
- 1 raw jalepeno, finely diced
- corn chips to serve
Method
- Place the prawns in boiling water and cook for one minute. Drain the water and place prawns in a bowl of iced water to stop them from continuing to cook.
- Add the lime juice, lemon juice and orange juice into a large bowl and add the prawns. Ensure all the prawns are coated in the juice and place in the fridge for 20 minutes to marinate.
- Pull the prawns out of the fridge, and dice up into bite size pieces.
- Add the remaining ingredients to the bowl of prawns and stir everything together.
- Serve with corn chips or on a salad leaf.
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