In traditional ceviche, citrus juice “cooks” the fish or seafood by causing its flesh to become firm. But
because citrus doesn’t heat food, it doesn’t kill bacteria. Here, we briefly boil the prawns and then combine with citrus.
720 g prawns, peeled and deveined
1 Hass avocado, finely diced
1 large mango, peeled, pitted, and finely chopped
1/2 medium red capsicum, finely chopped
1/2 small white onion, finely chopped (1/4 cup)
1/2 chilli, finely chopped, (wear plastic gloves when handling)
1/4 cup orange juice
3 tablespoons lime juice
2 tablespoons chopped fresh coriander
1/4 teaspoon salt
8 small corn tortilla wraps
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