Page 71 - Port Douglas Magazine 43

recipe.

PRAWN CEVICHE

Ceviche is the famous dish from Latin America where fresh fish or
other seafood is “cooked” in lime juice and mixed with chilli, coriander,
onion and other flavourings. This quick and easy recipe is delicious and
light and perfect for hot summer days.

INGREDIENTS
1kg fresh raw prawns*, peeled, deveined & tails removed
1.5 cups of fresh lime juice, approximately 6 large limes
2 large tomatoes, diced
2 large avocados
1 cup red onion finely chopped
1 cup coriander finely chopped
2 jalapeno seeded and diced
Salt and pepper to taste

METHOD
Squeeze juice from fresh limes and add to a large bowl.
Dice fresh prawns and add to a bowl with lime juice.
Marinate the raw prawns for 1.5 hours or until opaque and pink.
The acid will “cook” the prawns.
While the prawns are marinating, prepare the tomato, red onion,
coriander and jalapeno and place in another bowl. Refrigerate.

Once “cooked” and ready, remove the prawns from the fridge, dice
the avocado (do this just before you plate up to ensure the avocado
remains a beautiful ripe green colour).
Combine all ingredients, add salt and pepper to taste and it’s ready!

SERVING
In Mexico and other parts of Central America, CEVICHE is often
served in small “cups” or dishes, cocktail style, with crispy tortillas for
scooping.
For a platter spooned into Gem lettuce leaves is also a fresh and
delicious alternative or simply presented in a decorative bowl
accompanied by corn chips.
Can’t eat seafood? Switch the pawns out for fresh kingfish, tuna, sea
bass or other sashimi-grade fish.
Enjoy!

*Find beautiful fresh prawns:
IN PORT DOUGLAS
Seashells Seafood, 11 Grant Street
Port Seafood, 9 Warner Street
Off the back deck of the trawler, Santiego when moored at the Port Douglas Public Jetty