9g fibreper serving
39g proteinper serving
Prawn & Avocado Ceviche
Heaped into shallow bowls with the avocado glossy under lime, flecks of red and green chilli scattered across the top, and a pile of golden tortilla chips tucked alongside.
Ingredients
Serves 2- 300 graw king prawns, peeled and deveined
- 150 gavocado flesh, diced
- 75 mllime juice
- 1small red onion, very finely diced
- 1red chilli, deseeded and finely diced
- 1green chilli, deseeded and finely diced
- 2large tomatoes, deseeded and diced
- 15 gcoriander leaves, torn
- ½cucumber, deseeded and diced
- Fine salt, to taste
- 4small flour tortillas, about 30 g each, optional (optional)
Method
- If serving the optional tortillas, cut each into triangles and dry-toast in a frying pan in batches until crisp, turning frequently. Bring a pan of water to a simmer and cook the prawns for 2–3 minutes, or until opaque throughout. Drain, cool promptly in ice-cold water, drain again and pat dry. Cut each prawn into 2–3 pieces.
- Tip the prawns into a non-reactive bowl with the red onion, the diced red chilli and green chilli and 60 ml lime juice. Mix well and leave for 5 minutes; the acid will sharpen the prawns and take the raw bite off the onion.
- Add the diced tomatoes, cucumber and most of the coriander. Toss gently so everything is glossed in lime.
- Fold the avocado through last, carefully, keeping the cubes intact. Season with sea salt.
- Taste and add the reserved 15 ml lime juice gradually if needed. Adjust the salt.
- Serve immediately with the reserved torn coriander and optional toasted tortilla triangles.
Per serving
- kcal
- 345
- protein
- 38.6g
- fibre
- 8.6g
- carbs
- 24.7g
- fat
- 12.4g
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