Ceviche was on the menu last weekend and wow, what a delight! I made this an appetizer and are planning on making it again for an upcoming BBQ I am going to. I call it ceviche when really it’s a fusion between salad, salsa and ceviche…. HEAVEN if you ask me:)

Ceviche is traditionally made with fresh raw fish, but I wanted to whip up a recipe that anybody can make at anytime. Of course if you have access to fresh prawn or any quality fresh white fish, go ahead and sub that for the frozen prawns!

I used raw frozen prawns and lightly cooked them before adding them to the ceviche. This recipe can be served as a dip with black corn tortilla chips, can be used as filling in tacos, or you can transform it into a main salad by adding more fresh leafy greens. 

My favourite way to enjoy it is fresh with a spoon! It’s just that delicious.

WHAT YOU NEED

• 1 pound medium prawn (or shrimp) peeled and de-veined (frozen is fine… just thaw in a bowl of water)
• 1 cup chopped tomatoes
• 1 chopped red pepper
• 1-2 avocados pitted and cut up
• 1/2 cucumber diced
• 1 mango pitted and cut up
• 1 clove of garlic crushed
• 3 limes juiced
• 1 tbsp of cumin
• Generous handful of cilantro, chopped up.
• Salt and Pepper

WHAT TO DO

1. First rinse, drain and peel the prawns. 
2. In a frying pan with a little oil and juice from 1 lime, lightly cook the prawn. 2-3 minutes as you don’t want to dry them out.
3. Move from heat, let cool and chop up into smaller pieces.
4. Mix all your chopped up tomatoes, avocados, pepper, mango and cilantro. 
5. Add chopped up prawns.
6. Dress the ceviche in the remaining lime juice, crushed garlic, cumin and salt and pepper.
7. Let sit in the fridge for at least an hour before serving. This is what makes it taste like a party in your mouth:)

Enjoy! 

Really wow your guests with this appetizer or just enjoy as a main in tacos or on a large leafy green salad. Summer is here and this recipe is a great way to celebrate it!

xoxo 

Rebecca