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Susana Villasuso's easy prawn ceviche recipe

Susana Villasuso's easy prawn ceviche recipe

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Chef Susana Villasuso shares her simple prawn ceviche recipe that's bursting with fresh flavours and makes a lovely dish for a Mexican-inspired feast. 'While traditional ceviche uses citrus to “cook” raw seafood, this recipe uses ready-cooked prawns and keeps the rest of the ingredients super-fresh and simple', explains Susana. 'Using lots of lime juice is key to achieving an authentic flavour, so don’t skip that step!' See method

Ingredients

  • 2 x 150g packs Tesco Finest cooked jumbo king prawns, cut into 1cm pieces
  • ½ red onion, finely diced
  • 3 vine tomatoes, deseeded and finely diced
  • ½ cucumber, finely diced
  • 1 carrot, scrubbed and grated
  • 1 jalapeño chilli, finely chopped, deseeded if you like
  • 1 tsp crushed chillies
  • 3 limes, juiced
  • 1 tbsp light mayonnaise
  • 1 tbsp extra-virgin olive oil
  • 10g fresh coriander, chopped
  • 175g bag lightly salted tortilla chips
1 of your 5-a-day and high in protein

Each serving contains

  • Energy

    1465kj
    351kcal     18%

  • Fat

    15g 22%

  • Saturates

    2g 10%

  • Sugars

    6g 6%

  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 33.5g Protein 17.8g Fibre 4g

Method

  1. Add the prawns to a bowl with the onion, tomatoes, cucumber, carrot and jalapeño. Mix through the crushed chillies, lime juice and mayonnaise until everything is evenly coated. Season, then cover and chill for 5 mins to allow the flavours to develop.
  2. Serve on a platter, garnished with the oil and coriander. Serve with the tortilla chips for dipping.

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