Prawn and mango ceviche salad
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- 190g Extra Special Jumbo King Prawns Raw & Hand Peeled
- 1 ripe mango, peeled and finely diced
- 1 tomato
- 4 limes, juiced
- ½ orange, juiced
- 1 red chilli, chopped
- 10g fresh coriander, chopped
- 4 radishes, trimmed and thinly sliced
- Lime wedges, to serve
Cut the king prawns in half lengthways, de-veining if necessary.
In a non-metallic bowl, mix the prawns, mango, tomato, lime juice, orange juice and red chilli.
Cover the bowl and chill in the fridge for at least 20 mins until the prawns turn pink and appear to be ‘cooked’. Don’t leave for longer than 1 hr or they will become tough.
Remove the marinated prawns from the fridge and stir through the radishes and fresh coriander. Season the ceviche with a good grind of fresh black pepper and serve with lime wedges, to squeeze over.