Fresh, zesty and full of colour, this tropical prawn and dragon fruit ceviche makes a vibrant starter or light summer dish, perfect for sharing
Ingredients
Cooking Instructions
Download PDFChop the prawns into bite-sized pieces and place them in a non-reactive bowl (glass or ceramic). Pour over the lime juice and orange juice, ensuring the prawns are fully submerged. Cover and refrigerate for 30 minutes, or until the prawns turn opaque and are “cooked” through by the citrus juice.
Meanwhile, finely dice the onion. Deseed and finely chop the red chilli. Peel and dice the dragon fruit, cucumbers and avocado. Finely chop a handful of coriander.
Drain about half of the citrus juice, leaving just enough to lightly coat the prawns. Add the red onion, chilli, dragon fruit, cucumber, avocado and coriander. Toss gently to combine. Season with salt and pepper. Adjust the acidity with a little extra lime juice, if needed.
Spoon into small bowls or lettuce cups and scatter over roughly torn coriander.
Serve immediately with tortilla or plantain chips and lime wedges on the side.
