Prawn ceviche
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.
Ingredients
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)
Directions
Preparation:15min ›
Cook:15min ›
Extra time:1hour marinating ›
Ready in:1hour30min
- 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.
- 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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Reviews and Ratings
Global Ratings:
(59)
Reviews in English (43)
Have made this recipe twice now. It's absolutely fantastic and easy to follow. The fun part is watching the raw shrimp cook in lime juice with no heat at all. This is a great appetizer dish to prepare ahead of time, as giving it time (overnight) allows all the flavors to mix. I Didn't have tostada shells, so I used tortilla chips instead. I once used the lime juice in a plastic lime container, and this worked fine. Just make sure you have enough lime juice to submerge all of the shrimp, and stir/mix at least once or twice while the shrimp is "cooking" - 31 Aug 2007 (Review from Allrecipes USA and Canada)
Delicious - only change was we added 1 ripe, cubed avocado. - 10 May 2005 (Review from Allrecipes USA and Canada)
Excellent! I used 1/2 shrimp & 1/2 crab and added a full bunch of chopped cilantro and a diced avacado, as well as 3 jalapenos instead of serranos. This was fantastic! We ate it with corn chips instead of on tostadas. Yum - 15 May 2007 (Review from Allrecipes USA and Canada)