Print Comment

Antony Worrall Thompson's prawn and mango ceviche

The citrus-base of this popular marinated Latin American dish is sweetened with a delicious hint of mango

Enlarge

 

Ingredients (Serves 4)

  • 12 peeled prawns, diced
  • 2 tbsp coriander leaves, left whole
  • 1 tbsp shredded fresh mint
  • 1 Fairtrade avocado, peeled, stoned, diced and sprinkled with lemon juice
  • 1 Fairtrade mango, peeled, stoned and diced
  • 3 spring onions, trimmed and sliced
  • 1 red chilli, deseeded and thinly sliced
  • 1/2 cucumber, peeled, deseeded and diced

For the dressing

  • 3 tbsp Fairtrade lime juice
  • 11/2 tbsp Thai fish sauce
  • 1 tbsp caster sugar
  • 3 tbsp thick coconut milk

Mix together all the ingredients for the dressing. Place the prawns in a bowl, pour over the dressing and toss to coat and combine. Leave to marinate for 20 minutes.

Combine the remaining salad ingredients with the prawns and serve spooned into Martini glasses or on a bed of baby gem salad leaves.



Share:

More on...

Add comment

Please type the characters that appear on the image in order to send your comment:



  • Please note, all comments are those of readers and do not represent the opinion of Hellomagazine.com
  • Hellomagazine.com reserves the right to remove comments it considers offensive or not relevant
  • Please focus on the topic

    

Celebrity Chef Interviews



Most Read Stories



Recipe of the day




Suggestions