Ceviche camaron

24 Dec 2016

The ultimate seafood dish to spice up your summer days.

Ingredients

4 tbsp lime juice

180g (6óoz) king prawns

100g (3óoz) cherry tomatoes

100g (3óoz) cucumber

½ red onion, fi nely chopped

15g (óoz) coriander (cilantro),

fi nely chopped

1 tbsp olive oil

1 tsp sea salt

1-3 tsp hot sauce

Method

Bring a large saucepan of water to the boil and add a tablespoon of the lime juice. Add the prawns, reduce the heat to very low, and cook for two minutes before draining the prawns and rinsing them in cold water. Peel the prawns, then toss in a bowl with two tablespoons of the lime juice. Cover and refrigerate for one hour. Meanwhile, slice the tomatoes into quarters and then in half again, and chop the cucumber into similar sized pieces. Combine with the red onion, coriander, olive oil and sea salt, and season to taste with the hot sauce and remaining lime juice. To serve, mix the prawns with the rest of the ceviche mixture and eat immediately.

This is an edited extract from Alphabet Cooking: M is for Mexican, published by Quadrille.