Prawn Ceviche with Corn Chips
Cook Time 20 minutes + 1 hour chilling
Servings 6 as a canapé or mini starter
Ingredients
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
Method
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.