Prawn ceviche

    Prawn ceviche


    55 people made this

    A delicious prawn ceviche recipe that only gets better overnight if you can make it the day before! A lovely addition to a Mexican-themed summer barbecue.

    Serves: 6 

    • 450g prawns, peeled and deveined
    • 4 limes, juiced
    • 4 roma tomatoes, seeded and diced
    • 1/2 onion, finely diced
    • 1 cucumber, peeled, seeded, and diced
    • 4 small chillies, seeded and minced
    • salt and pepper to taste
    • 12 soft tortillas, baked till crispy
    • tabasco (optional)

    Preparation:15min  ›  Cook:15min  ›  Extra time:1hour marinating  ›  Ready in:1hour30min 

    1. Dice prawns and place in a mixing bowl. Squeeze lime juice over prawns until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, chillies and salt and pepper. Cover, and refrigerate at least 1 hour.
    2. When ready to serve, adjust seasoning with salt and pepper as needed. Serve with a splash of hot sauce on crispy tortillas.

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