Prawn & Avocado Ceviche

Ingredients

• 300 g raw king prawns, peeled and deveined
• 1 ripe avocado, diced
• 3 limes, juiced
• 1 small red onion, very finely diced
• 1 red chilli, deseeded and finely diced
• 1 green chilli, deseeded and finely diced
• 2 large tomatoes, deseeded and diced
• 15g fresh coriander, roughly chopped
• 0.5 cucumber, deseeded and diced
• 1 tsp sea salt
• tortilla chips, to serve

Method

1. Bring a small pan of water to the boil. Add the prawns and cook for 2 minutes until just pink and curled. Drain immediately and plunge into ice-cold water to stop the cooking. Drain again, pat dry, and cut each prawn into 2–3 pieces.
2. Tip the prawns into a non-reactive bowl with the red onion, both chillies and the lime juice. Mix well and leave for 5 minutes — the acid will sharpen the prawns and take the raw bite off the onion.
3. Add the diced tomatoes, cucumber and most of the coriander. Toss gently so everything is glossed in lime.
4. Fold the avocado through last, carefully, keeping the cubes intact. Season with sea salt.
5. Taste and adjust — it should be bright, properly acidic and fresh. Add more salt or lime if it falls flat.
6. Serve straight away, piled into bowls with tortilla chips on the side. Finish with a squeeze of lime, the remaining coriander and a pinch of chilli flakes. Don't let it sit — the avocado will discolour and the prawns will go soft.