Ceviche is a hugely popular sea food dish in South America. Traditionally, it is made with fresh raw sea food marinated long hours with lemon juice and salt. It can be served as a salad dish or appetizer and enjoyed with tacos too. The vital part of this dish is to use fresh prawns (fragrant clean smell of the sea) and prepare it on the same day. I have eaten ceviche for the first time when I went to a Mexican restaurant with my family; it was there on their menu. The dish was refreshing, light, delicious and appealing. I immediately wanted to try it out. Here, is my version of Prawns Ceviche;
Light, refreshing blend of zesty lemon juice marinated prawns tossed with bright colours of avocado, tomato and many other ingredients enjoyed best as a wonderful appetizer or salad.
Total prep time:1hr&20 mins, cuisine:international, serves: 4, author : gloria
1 cup prawns (peeled/de-veined/cleaned and chopped)
1 lemon (hand-squeezed)
1 small onion chopped/minced
1-2 red chilly pepper or serrano pepper or green chilly chopped/minced
1 tomato chopped
¼ cup cucumber chopped
¼ tsp ketchup
a bunch of coriander leaves (washed/chopped)
a pinch of pepper
extra virgin olive oil (optional)
Chop the cleaned and de-veined prawns into 1/2” pieces and lightly cook it with salt in a pan for 3 minutes. The prawns will cook on its own moisture. Transfer it into a glass or stainless steel bowl.
Hand-squeeze lemon into the prawns. Add onion, chilly, tomato and cucumber. Combine till everything is well incorporated. Cling wrap and refrigerate for 1 hour.
Just before serving, add the ketchup, avocado and coriander leaves and ¼ tsp salt. Stir gently to mix and allow it to rest for 20 minutes. Garnish with a teaspoon of extra virgin olive oil and pinch of pepper.
Serve immediately and enjoy!!!!
can use 1 small raw mango to the dish
can also add mint leaves
can use shallots instead of onions