Prawn & Avocado Ceviche

• 300 graw king prawns, peeled and deveined
• 150 gavocado flesh, diced
• 75 mllime juice
• 1small red onion, very finely diced
• 1red chilli, deseeded and finely diced
• 1green chilli, deseeded and finely diced
• 2large tomatoes, deseeded and diced
• 15 gcoriander leaves, torn
• ½cucumber, deseeded and diced
• Fine salt, to taste
• 4small flour tortillas, about 30 g each, optional (optional)

Method

1. 1If serving the optional tortillas, cut each into triangles and dry-toast in a frying pan in batches until crisp, turning frequently. Bring a pan of water to a simmer and cook the prawns for 2–3 minutes, or until opaque throughout. Drain, cool promptly in ice-cold water, drain again and pat dry. Cut each prawn into 2–3 pieces.
2. 2Tip the prawns into a non-reactive bowl with the red onion, the diced red chilli and green chilli and 60 ml lime juice. Mix well and leave for 5 minutes; the acid will sharpen the prawns and take the raw bite off the onion.
3. 3Add the diced tomatoes, cucumber and most of the coriander. Toss gently so everything is glossed in lime.
4. 4Fold the avocado through last, carefully, keeping the cubes intact. Season with sea salt.
5. 5Taste and add the reserved 15 ml lime juice gradually if needed. Adjust the salt.
6. 6Serve immediately with the reserved torn coriander and optional toasted tortilla triangles.

Per serving

kcal

345

protein

38.6g

fibre

8.6g

carbs

24.7g

fat

12.4g