Prawn Ceviche

Prawn Ceviche

Prawn Ceviche
Simple and fresh. Summer recipe. Early Sunday get together with some nice vino and bowls of this stuff! 
Also reminds me fondly of my time working in a boutique hotel in London. The ceviche’s the chef put up were mind blowing! 
Serves 4
Wine Pairing -  GUERILA, REBULA SELECTION

Ingredients

  • 450g prawns, peeled, deveined and diced
  • 10 limes
  • 2 tsp kosher salt
  • 2 serrano chilli's, minced
  • 1 red onion, diced
  • 4 spring onions, finely chopped
  • 300g cherry tomatoes, quartered
  • 250g radishes, thinly sliced
  • 1 200g can sweetcorn
  • 60ml worcestershire sauce
  • Salt and pepper for seasoning also
  • 1 avocado finely diced
  • 1 cucumber diced
  • Coriander to garnish

Method

  1. Juice your limes.
  2. You're going to need about 240ml.
  3. Combine the lime juice in a bowl with the prawns.
  4. Mix well and cover with cling film.
  5. Refrigerate for about 1 hour.
  6. In a separate bowl mix together your onion, spring onion, radish, sweetcorn, cucumber, tomatoes, chilli's, 2 tsp salt and worcestershire sauce. 
  7. After the hour of prawns in the fridge, mix together with the other ingredients well in one large bowl.
  8. Cover and refrigerate for a further hour.
  9. Remove from fridge.
  10. Drain the excess liquid from the ceviche but do not rinse.
  11. Prepare your avocado.
  12. Half and scoop out stone.
  13. Remove flesh and finely dice.
  14. Mix in with the ceviche.
  15. Separate to bowls and serve.
  16. Can be used in tortillas etc also.