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Dish of 04 Jul 2008
PRAWN CEVICHE
4 servings
This is a perfect delight to serve for lunch on a sweltering day. You can substitute the prawns with shrimp or scallops. If you prefer a milder, sweeter flavour, discard the chilli seeds and add 1 – 2 tablespoons of tomato ketchup.
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500 gm uncooked prawns, peeled, deveined and halved lengthways
350 ml (1 cup) lime juice
3 red ripe tomatoes, peeled, seeded and finely diced
60 ml (1/4 cup) fresh coriander leaves
2 green chilies, finely chopped
1 shallot, finely diced
60 ml (1/4 cup) fresh orange juice
2 avocados, finely diced
corn tortillas, cut into wedges and toasted
1. Place the prawns and lime juice in a bowl and toss to coat the prawns. Cover and refrigerate for 3 hours. The acid of the lime will cook the prawns.
2. Drain the prawns, discarding the lime juice.
3. Combine the prawns with the tomatoes, coriander leaves, chillies and shallot. And orange juice. Season with salt and freshly ground black pepper. Stir until combined. Gently stir in the avocado.
4. Serve immediately with toasted corn tortilla wedges.
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