PRAWN & MANGO CE­VICHE

NZ House & Garden - Outdoor Living - - Outdoor Entertaining -

When mak­ing a ce­viche, raw seafood is mar­i­nated with an acidic marinade (in this case lime juice), which “cooks” the meat. This cool and juicy starter is de­li­cious with a side of Taro Chips (see recipe page 147).

250g peeled and de-veined prawn meat 4 limes, juiced

½ tea­spoon flaky sea salt

½ small red onion, finely sliced 3 ta­ble­spoons finely chopped tele­graph

cu­cum­ber (un­peeled, seeds re­moved) 1 red chilli, seeded and finely chopped

1 mango, peeled and cut into small cubes 2 ta­ble­spoons chopped co­rian­der leaves 1 tea­spoon fish sauce

1 tea­spoon sweet chilli sauce

½ or­ange, juiced

Cut prawn meat into 1cm pieces and place in a non-re­ac­tive bowl with lime juice and salt. Cover and chill at least 2 hours, stir­ring ev­ery 30 min­utes.

Drain off any liq­uid from prawns and add re­main­ing in­gre­di­ents, toss­ing to com­bine. Ad­just sea­son­ing if nec­es­sary.

Cover bowl and re­turn to the fridge for 30 min­utes be­fore serv­ing.

Serves 4 as a starter

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