Mexican Mango Prawn Cooked Ceviche

Prep Time: 16mins| Cook Time: 3 mins| Serves: 2 pax

Ingredients

• 400 grams large Ming prawns, peeled, deveined and chopped
• 80 ml fresh lime juice
• 2 tablespoons fresh orange juice
• 1 ripe mango, diced
• 0.5 red onion, finely diced
• 1 Persian cucumber, diced
• 1 Roma tomato, diced
• 1 jalapeño, finely minced, seeds removed
• 3 tablespoons fresh coriander leaves, chopped
• 0.5 avocado, diced
• 0.3 teaspoons sea salt

Instructions

1. Poach the prawns
   Bring a pot of water to a boil. Poach the peeled, deveined and chopped Ming prawns for 1m 30s until just opaque and pink. Drain immediately and cool under cold running water to stop cooking.
2. Marinate in citrus
   Place cooled prawns in a non-reactive bowl. Pour fresh lime juice and fresh orange juice over the top, ensuring prawns are well coated.
3. Chill and infuse
   Cover and refrigerate for 15 minutes to let the prawns absorb the citrus flavour.
4. Add fresh produce
   Add diced ripe mango, finely diced red onion, diced Persian cucumber, diced Roma tomato and finely minced jalapeño (seeds removed) to the bowl. Toss gently to combine.
5. Fold in herbs and season
   Fold in chopped fresh coriander leaves and sea salt, being careful not to break up the mango.
6. Add avocado and serve
   Gently fold in diced avocado last to avoid mashing. Spoon into chilled glasses or bowls. Serve immediately.

Cooking Tips

• Cooking the prawns first, then chilling them in the citrus marinade, gives you the same bright ceviche-style flavour and texture without any raw or cured seafood. 
• Do not overcook the prawns — they should be just opaque and tender, since rubbery prawns will toughen further as they chill.
  
  

Suggested Food Pairing