PRAWN & MANGO CEVICHE
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