Avocado Prawns, Ceviche-Style

Name: Avocado Prawns, Ceviche-Style
Yield: Serves 4
Cuisine: Mexico
Ingredients: 4 avocados; small bunch of coriander, finely chopped; 6 bird’s-eye chillies, finely chopped (or ½ habanero chilli if you want real heat, or a couple of standard green chillies if you really can’t face heat, finely chopped); sea salt and freshly ground black pepper; 2 red onions, finely chopped; few drops of Tabasco; juice of 1 lime; 400 g/14 oz small cooked Atlantic prawns, peeled (or fresh, uncooked prawns)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Let's Eat

By Tom Parker Bowles

Published 2013

About

I far prefer those small, pink, comma-like North Atlantic prawns to the bland tiger prawns, often farmed in the East to ruinous environmental effect. If you can, buy them whole and peel. Every supermarket has them and even the cooked ones are OK. If you can find fresh ones, then all the better.

Ingredients

400 g/14 oz small cooked Atlantic prawns, peeled (or fresh, uncooked prawns)
juice of 1

Americas
Mexico
Lunch
Dinner
Pescatarian
Gluten-free

Method

Put the prawns in a bowl with the lime juice, Tabasco and a big pinch of salt and pepper. Cover and leave in the fridge for 30 minutes. Mix in the onions, chillies and coriander. Serve in halved avocados. (Alternatively, mash the avocados, mix with the prawn ceviche and serve atop tortillas or stuffe