Susana Villasuso's easy prawn ceviche recipe
Chef Susana Villasuso shares her simple prawn ceviche recipe that's bursting with fresh flavours and makes a lovely dish for a Mexican-inspired feast. 'While traditional ceviche uses citrus to “cook” raw seafood, this recipe uses ready-cooked prawns and keeps the rest of the ingredients super-fresh and simple', explains Susana. 'Using lots of lime juice is key to achieving an authentic flavour, so don’t skip that step!'
See method- Serves 4
- Takes 10 mins
- 351 calories / serving
- Dairy-free
- Gluten-free
- Healthy
Ingredients
- 2 x 150g packs Tesco Finest cooked jumbo king prawns, cut into 1cm pieces
- ½ red onion, finely diced
- 3 vine tomatoes, deseeded and finely diced
- ½ cucumber, finely diced
- 1 carrot, scrubbed and grated
- 1 jalapeño chilli, finely chopped, deseeded if you like
- 1 tsp crushed chillies
- 3 limes, juiced
- 1 tbsp light mayonnaise
- 1 tbsp extra-virgin olive oil
- 10g fresh coriander, chopped
- 175g bag lightly salted tortilla chips
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Shop ingredientsEach serving contains
- Energy
- 1465kJ 351.0kcal
- Fat
- 15g
- Saturates
- 2g
- Salt
- 1.4g
- Sugars
- 6g
of the Reference intake
Carbohydrate 33.5gProtein 17.8gFibre 4.0g
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Method
- Add the prawns to a bowl with the onion, tomatoes, cucumber, carrot and jalapeño. Mix through the crushed chillies, lime juice and mayonnaise until everything is evenly coated. Season, then cover and chill for 5 mins to allow the flavours to develop.
- Serve on a platter, garnished with the oil and coriander. Serve with the tortilla chips for dipping.
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