Prawn ceviche
This zesty update on the shrimp cocktail is a refreshing summer starter. Add steamed mussels and lightly poached fish for a seafood cocktail. Serves 4-6 as a starter.
Ingredients
| ⅓ cup | White vinegar |
| 1 cup | Water |
| 500 g | Prawns, shell-on, raw (Main) |
| 2 | Limes, juice of |
| 4 | Tomatoes, cut up |
| ½ | Red onions |
| 2 cloves | Garlic |
| 1 Tbsp | Worcestershire sauce |
| 2 | Chipotle puree, from a can, plus 1 Tbsp of their sauce |
| 1 | Lime, zest and juice |
| ¼ cup | Olive oil |
| 1 to taste | Salt |
Directions
- Add ? cup white vinegar to 1 cup of water and bring to a boil. Add 500g raw shell-on prawns and lightly poach for 2 minutes. Peel and cut into chunky pieces. Add the juice of 2 limes and chill.
- Into a food processor add 4 cut up tomatoes, ½ a red onion, 2 cloves garlic, 1 Tbsp worcestershire sauce, 2 canned chipotle peppers and 1 Tbsp of their sauce, and the zest of a lime.
- Whizz with ¼ cup of olive oil and the juice of 1 lime to a smooth soup. Season with salt to taste, and chill. Combine prawns, the tomato sauce and a small handful of freshly chopped coriander. Serve with a grind of black pepper and some slices of avocado.