Prawn and mango ceviche

Split the raw prawns in half lengthways, so that they are thin and long, then place them in a bowl or shallow dish. Add the chopped coriander, the finely diced mango, the finely diced tomatoes, the finely diced red onion, the finely chopped chilli, the lime juice and the orange juice, then season well with salt to taste, adding a little more chopped chilli, if necessary. Place in the fridge and chill for up to half an hour.

To serve, place a small handful of mixed salad leaves on each plate and divide up the ceviche over the top. Garnish the ceviche with a few coriander leaves.


Three Ceviche Recipes: