Method

1. Cut the peeled and deveined prawns into even, bite-sized pieces. This is important — all the prawns need to be roughly the same size so they marinate and cure at the same rate.

2. Place the chopped prawns into a glass or ceramic bowl. Pour over the grapefruit, orange, lemon and lime juices, season well with salt and pepper, and mix gently. Make sure the prawns are fully submerged in the citrus. Cover and refrigerate for about 25 minutes, until the prawns are opaque and just cooked through by the citrus.

3. While the prawns are marinating, prepare the chopped citrus, then prepare the cucumber, red onion, jalapeño and coriander. Wash the coriander thoroughly — give it a good soak, then drain well. Any grit left on the coriander can ruin the dish.

4. Once the prawns are ready, add the chopped citrus and vegetables to the bowl and mix gently to combine. Fold through the avocado last, being careful not to crush it. Taste and adjust seasoning if needed. This dish loves salt and a good crack of pepper.

To Serve

5. Spoon the ceviche into a generous bowl. Scatter over the extra chopped jalapeño and coriander just before serving. Serve with natural corn chips, tostadas or crispy tortillas.

This dish will comfortably serve 4–6 people as a starter, or a much larger crowd as a snack. Fresh, zesty, full of flavour and undeniably easy.

Recipe by Mandy Hall
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