Ingredients
1 Large Hass Avocado
500 g Raw, deveined Prawns
1 Cucumber, peeled
2 Roma Tomatoes
1 Red Pnion
1 Jalapeño Pepper
½ bunch, Coriander
3 Limes
1 tsp Sherry Vinegar (optional)
1 tbsp Olive Oil
1 tsp Sugar
Salt and Pepper, to taste
Method
1
Finely dice the cucumber, red onion, tomatoes, and jalapeño, then finely slice the coriander.
2
Peel the avocado and cut it into rough chunks.
3
Cut the prawns into rough chunks, then place them in a bowl. Cover with the juice of the 3 limes. Add the sherry vinegar if desired. Refrigerate for 15–20 minutes (you will see the prawns start to cook in the lime juice and change colour).
4
Add the rest of the vegetables to the prawns, along with the olive oil, sugar, salt, and pepper. Finally, mix in the avocado.
5
Leave this in the fridge for at least half an hour before serving with tortilla chips.
Note: If you would like your prawns to be more cooked/firmer, leave the ceviche in the fridge for 2 hours before serving!
Ingredients
1 Large Hass Avocado
500 g Raw, deveined Prawns
1 Cucumber, peeled
2 Roma Tomatoes
1 Red Pnion
1 Jalapeño Pepper
½ bunch, Coriander
3 Limes
1 tsp Sherry Vinegar (optional)
1 tbsp Olive Oil
1 tsp Sugar
Salt and Pepper, to taste