You are currently viewing Prawn and Mango Ceviche

Prawn and Mango Ceviche

Prawn and Mango Ceviche


1 kilo of prawns, peeled & de-veined, cut into chunks
Juice of 4 limes
1/4 cup of coconut milk
1/4 cup of red onion, minced
1/2 capsicum, seeded and diced
1 mango, peeled and chopped
1/2 cup coriander, chopped
1/2 jalapeno, seeded and minced
pinch paprika
1 avocado, diced
1/2 teaspoon sea salt

Ceviche is a dish that’s usually made from fish “cooked” in lime juice. It’s not raw the acid in the lime juice breaks down the protein.
This makes the dish a quick and easy appetizer as you just mix everything together and leave it in the fridge anywhere from 30 minutes to an hour until the shrimp turns white.
Mango gives this ceviche some sweetness and the chilli gives it a little heat. White fish is usually used in a ceviche, and needs to be really fresh, like sushi. For using prawns parboil the prawns for a minute as a precaution or you can use precooked prawns.

Prep Time: 10 Cook Time: 35 minutes Total Time: 45 minutes Serves 4

Add the prawns to a large pot of boiling water and cook for one minute. Drain the prawns and add to a bowl of ice water to cool for a few minutes. Drain and set aside.
In a medium bowl, mix drained, cooled prawns and lime juice. Cover and let mixture marinate in the fridge 30-60 minutes until it looks “cooked” (turns white).
Meanwhile, in another bowl, mix all the ingredients except the avocado. Cover and refrigerate until ready to use.
When you’re ready to serve the ceviche, drain the lime juice from the prawns and add all the ingredients, including chopped avocado, and stir until incorporated. Season to taste with salt and pepper.
Garnish with coriander and serve with corn chips.

Serve with a Medium Golden Mango Wine.