Prawn Ceviche with Corn Chips

Cook time 20 minutes + 1 hour chilling
Servings 6 as a canapé or mini starter


3 lemons, juiced and reserve the lemon halves

3 limes (zest of 1 lime)

400g green prawns, peeled and deveined

1 green chilli, finely chopped

1 French shallot, finely diced

½ a Lebanese cucumber, finely diced

½ an avocado, finely chopped

2 sprigs of coriander stem and leaves finely chopped

3 tbs. extra virgin olive oil

Pinch sugar

Pinch of salt

a dozen corn chips

Prawn Ceviche with Corn Chips


Bring a pot of water to the boil and blanch the peeled prawns for 30 seconds. Drain and chill immediately in a bowl of iced water. Pat dry and dice into 2cm pieces.

Place the prawns into a non-reactive bowl (glass) and cover with the freshly squeezed lemon and lime juice, and lime zest. Cover with cling film and chill in the fridge 30 min – 1 hour.

In the meantime, combine the chilli, shallots, cucumber, avocado and coriander.

Drain the prawns from the citrus juice and mix through the salad. Season the ceviche with a pinch of sugar and salt and then a drizzle of olive oil.

Spoon the ceviche carefully on top of each of the corn chips and serve.