Fish Ceviche with Prawns
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36 people made this
Ceviche is when the fish is not cooked by heat but rather left to cure in an acid such as lime juice. The time to prepare requires a lot of waiting but it is worth it.
1 (185g) fillet of a firm white fish
15 limes, juiced
500g cooked prawns
2 tablespoons diced coriander
5 spring onions, sliced
1 red onion, diced
2 avocados, peeled, pitted, and diced
2 fresh tomatoes, diced
2 celery ribs, diced
1 cup pico de gallo
2 teaspoons salt
1 pinch black pepper, to taste
Extra time:1day12hours marinating ›
- Cut the raw fish into cubes and spread out in the bottom of a casserole dish. Pour in enough lime juice to cover the fish then cover the dish and refrigerate for 24 hours.
- Remove fish from the refrigerator and mix in prawns, coriander, spring onions, red onions, avocados, tomatoes and celery.
- Stir in pico de gallo to taste and season with salt and pepper. Cover and refrigerate for 12 hours.
Pico de Gallo
Pico de Gallo is a salsa of made from diced tomato, onion and cucumber.
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