Prawn ceviche recipe

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Prawn ceviche recipe

Making a fresh and spicy prawn ceviche at home is easy. Once marinated and cured, combine the prawns with avocado, red onion and tomato. We think this simple recipe is great atop tostadas with sour cream and crispy pork crackling.

Ingredients

  • 200 g raw, whole medium prawns (shrimp), peeled and deveined
  • 4 x 60ml bottles Tabasco sauce
  • 240 ml freshly squeezed lemon juice
  • 1 tbsp fine salt
  • 150 g diced tomato
  • 150 g diced red onion
  • 50 g roughly chopped fresh coriander (cilantro)
  • 0.5 avocado, cubed
  • 30 g sour cream
  • 4 tostadas
  • 50 g crispy pork cracklings (chicharrón), for garnish
  • 7.1 oz raw, whole medium prawns (shrimp), peeled and deveined
  • 4 x 60ml bottles Tabasco sauce
  • 8.4 fl oz freshly squeezed lemon juice
  • 1 tbsp fine salt
  • 5.3 oz diced tomato
  • 5.3 oz diced red onion
  • 1.8 oz roughly chopped fresh coriander (cilantro)
  • 0.5 avocado, cubed
  • 1.1 oz sour cream
  • 4 tostadas
  • 1.8 oz crispy pork cracklings (chicharrón), for garnish
  • 7.1 oz raw, whole medium prawns (shrimp), peeled and deveined
  • 4 x 60ml bottles Tabasco sauce
  • 1 cup freshly squeezed lemon juice
  • 1 tbsp fine salt
  • 5.3 oz diced tomato
  • 5.3 oz diced red onion
  • 1.8 oz roughly chopped fresh coriander (cilantro)
  • 0.5 avocado, cubed
  • 1.1 oz sour cream
  • 4 tostadas
  • 1.8 oz crispy pork cracklings (chicharrón), for garnish

Details

  • Cuisine: Mexican
  • Recipe Type: Ceviche
  • Difficulty: Easy
  • Preparation Time: 35 mins
  • Cooking Time: 20 mins
  • Serves: 4

Step-by-step

  1. In a large bowl, combine prawns, Tabasco sauce, lemon juice, and salt. Set aside and marinate for 20 minutes.
  2. In a separate bowl, combine the tomato, onion, and coriander and mix well. Season with salt to taste. Add avocado cubes.
  3. Transfer vegetable mixture to bowl of marinated prawns and mix well to incorporate.
  4. To serve, spread sour cream on each tostada and top with ceviche. Garnish with slices of crispy pork cracklings (chicharrón).

This recipe has been created by chef Antonio de Livier of La Panga del Impostor (Mexico) to celebrate the 150th anniversary of Tabasco sauce.

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Grapefruit and sea bass ceviche

Cured fish on betel leaf with lemongrass and mint

Mexican aguachile

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