Prawn-and-mango-ceviche

Prawn and mango ceviche salad

Ceviche is simply cured seafood – here the citrus juice cures the prawns in this fresh-flavoured Ecuadorian meal

By , 01 May 2018

(5 votes)

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

  • Serves: 4

  • Price: £1.51 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 pack Asda Raw Peeled King Prawns
  • 1 mango, peeled and finely diced
  • 1 tomato, deseeded and finely chopped
  • Juice 4 limes, plus extra lime wedges to serve
  • Juice ½ orange
  • 1 red chilli, chopped
  • 10g coriander, chopped
  • 4 radishes, trimmed and thinly sliced
Method
  • Cut the prawns in half lengthways, de-veining them if necessary.

  • In a non-metallic bowl, stir together the prawns, mango, tomato, lime juice, orange juice and chilli.

  • Chill for at least 20 mins until the prawns turn pink and seem to be ‘cooked’. Don’t leave longer than 1 hr or they will become tough.

  • Remove the prawns from the fridge. Stir through the coriander and radishes. Season with black pepper and serve with the lime wedges on the side.