Prawn Ceviche

Recipe By:  Ned Bell
prawn ceviche

  • 1 lb. prawns, peeled, deveined, diced into approx. 1⁄2″ cubes
  • 1 cup cucumber, seeded but skin on, diced
  • 1 cup yellow bell peppers, seeded, diced
  • 1⁄8 cup red onion or shallots, diced
  • 3 tbsp chives or green onions, chopped
  • 1 tbsp sea salt
  • 1 tbsp fresh cracked pepper
  • 2 tbsp jalapeños, diced (or 1 tbsp chili flakes)
  • Juice of 3 limes, plus extra for seasoning
  • 3 to 4 tbsp extra-virgin olive oil
  • 3 tbsp honey
  • 3 tbsp full-fat coconut milk (optional)
  • Guacamole, to serve
  • Crispy wontons, corn chips or crackers, to serve
Directions Yield:  Serves 4 to 6
  1. Bring small pot of water to boil and blanch prawns 15 to 20 seconds (just until they turn pink). Immediately plunge into ice bath to prevent further cooking.
  2. Combine remaining ingredients, add blanched prawns and marinate in fridge 10 minutes.
  3. Taste ceviche, seasoning with sea salt, pepper and extra lime juice, if needed.
  4. Divide among 3 large bowls and serve family-style in middle of table with guacamole and crispy wontons, corn chips or crackers.

Stacey Brandford
House & Home April 2015