Prawn  mango ceviche salad hero

Prawn and mango ceviche salad

This zingy, fresh-flavoured dish is created by marinating raw prawns in citrus juice to cure them

, 17 December 2020

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Prawn and mango ceviche salad
  • Cook: 15 Mins
    Plus chilling

  • Serves: 4

  • Price: £1.36 per serving

Nutritional Info
Each 158g serving contains
  • Energy

    311KJ

    74KCAL

    4%
  • Fat

    0.5g

    low

    1%
  • Saturates

    0.2g

    low

    1%
  • Sugars

    7.6g

    low

    8%
  • Salt

    0.27g

    low

    5%
of your reference intake.
Typical energy values per 100g: 197kJ/47kcal.
Ingredients
  • 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
Method
  • 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.