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 - Domaine Des Marnes Blanches Bulle Ton Body


  • 450g prawns, peeled, deveined and diced
  • 10 limes
  • 2 tsp kosher salt
  • 2 jalapenos, minced
  • 1 red onion, diced
  • 400g cherry tomatoes
  • ¼ cup worcestershire sauce
  • Salt and pepper for seasoning also
  • 1 avocado finely diced
  • 1 cucumber diced
  • Coriander to garnish


  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, cucumber, tomatoes, jalapeno, 2 tsp salt and worcestershire sauce. 
  7. After the hour of prawns in the fridge, mix both bowls together well in one large bowl.
  8. Cover and refrigerate for a further 3 hours.
  9. Remove from fridge.
  10. Prepare your avocado.
  11. Half and scoop out stone.
  12. Remove flesh and finely dice.
  13. Mix in with the ceviche.
  14. Separate to bowls and serve.
  15. Can be used in tortillas etc also.