Prawn, Avocado, and Coriander Ceviche
Prawn, Avocado, and Coriander Ceviche
Preparation time:
Cooking time:
4 Servings


  • 720 g prawns, peeled and deveined
  • 1 Hass avocado, finely diced
  • 1 large mango, peeled, pitted, and finely chopped
  • ½ medium red capsicum, finely chopped
  • ½ small white onion, finely chopped (¼ cup)
  • ½ chilli, finely chopped, (wear plastic gloves when handling)
  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • 2 tablespoons chopped fresh coriander
  • ¼ teaspoon salt
  • 8 small corn tortilla wraps
  1. Method
  2. Notes

  1. Bring a large pot of lightly salted water to a boil. Add the prawns and cook for about 2 to 3 minutes until pink and opaque. Drain and rinse under cold water. Pat the prawns dry with a paper towel.
  2. Combine the prawns, avocado, mango, capsicum, onion, chilli, orange juice, lime juice, coriander and salt in a large bowl. Toss well and cover with plastic wrap. Refrigerate for at least 1 hour and up to 4 hours.
  3. Heat the tortillas directly over gas burners, turning frequently, for 1 to 2 minutes until they are hot and just beginning to char. Alternatively, heat according to package directions. Serve with the ceviche.

Calories 375, Kilojoules 1,575, Total Fat 15 g, Saturated Fat 3 g, Sodium 813 mg, Carbohydrate 16.5 g, Dietary Fibre 3.5 g, Protein 40 g

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