Fish Ceviche with Prawns

    Fish Ceviche with Prawns

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    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.

    Serves: 4 

    • 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

    Preparation:10min  ›  Extra time:1day12hours marinating  ›  Ready in:1day12hours10min 

    1. 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.
    2. Remove fish from the refrigerator and mix in prawns, coriander, spring onions, red onions, avocados, tomatoes and celery.
    3. 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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