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Susana Villasuso's easy prawn ceviche recipe
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Chef Susana Villasuso shares her simple prawn ceviche recipe that's bursting with fresh flavours and makes a lovely dish for a Mexican-inspired feast. 'While traditional ceviche uses citrus to “cook” raw seafood, this recipe uses ready-cooked prawns and keeps the rest of the ingredients super-fresh and simple', explains Susana. 'Using lots of lime juice is key to achieving an authentic flavour, so don’t skip that step!' See method
Ingredients
- 2 x 150g packs Tesco Finest cooked jumbo king prawns, cut into 1cm pieces
- ½ red onion, finely diced
- 3 vine tomatoes, deseeded and finely diced
- ½ cucumber, finely diced
- 1 carrot, scrubbed and grated
- 1 jalapeño chilli, finely chopped, deseeded if you like
- 1 tsp crushed chillies
- 3 limes, juiced
- 1 tbsp light mayonnaise
- 1 tbsp extra-virgin olive oil
- 10g fresh coriander, chopped
- 175g bag lightly salted tortilla chips
1 of your 5-a-day and high in protein
Each serving contains
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Energy
1465kj
351kcal
18%
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Fat
15g
22%
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Saturates
2g
10%
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Sugars
6g
6%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 33.5g
Protein 17.8g
Fibre 4g
Method
- Add the prawns to a bowl with the onion, tomatoes, cucumber, carrot and jalapeño. Mix through the crushed chillies, lime juice and mayonnaise until everything is evenly coated. Season, then cover and chill for 5 mins to allow the flavours to develop.
- Serve on a platter, garnished with the oil and coriander. Serve with the tortilla chips for dipping.
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