Olé, olé olé! Ceviche is a lovely South American dish of marinated raw fish or seafood. We are making the most of the winter’s fresh citrus in our prawn ceviche, and serving it up with plenty of fresh greens and veggies.

SERVES 6 // COOKING TIME 240 min

INGREDIENTS
400g prawns, cleaned, deveined and cut in half
Juice of 2 limes
Juice of 1 lemon
2 small trusses of vine tomatoes, sliced in half
½ cup fresh corn
½ cup finely sliced red onion
½ cup diced avocado
½ cup coriander
1 red chilli, finely chopped
Salt and pepper
Salsa, to serve
Guacamole, to serve

METHOD
1. Place the prawns in a bowl. Add the lime and lemon juice and stir. Cover and chill in the fridge for at least 3 hours (you want the prawns to turn pink).
2. Mix in the tomatoes, corn, onion, avo, coriander and chilli, and season. Return to the fridge for a further 30 minutes.
3. Serve with fresh salsa and guacamole.

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