Fish Ceviche with Prawns

    1 day 12 hours 10 minutes

    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.

    40 people made this

    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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    Reviews in English (26)


    Tastes delicious!!! I also added V-8 juice & served it on a glass (sundae) cup with a lime wedge for decor! *I did cut back on the marinating; only overnight & I added the V-8 juice prior to refrigerating it; I just chilled it for about 2-3 hours - Absolutely delicious!! It's served as an individual appetizer at my house & it was devoured! I got so many compliments!  -  08 Sep 2005  (Review from Allrecipes USA and Canada)


    I served this dish to my inlaws and it was a huge hit! I used fresh tilapia and it turned out wonderful; served with tortilla chips. Not only was it delicious and refreshing, but it is also beautiful and full of color! Thanks for the great recipe.  -  26 Mar 2008  (Review from Allrecipes USA and Canada)


    Very good! You may want to drain some (or all) of the lime juice after marinating the fish if you don't want this to be too tart.  -  21 Aug 2008  (Review from Allrecipes USA and Canada)