IMG_4349.jpgCeviche is really the ideal summer dish! Light and full of flavour, I never get fed up of eating it. I created my own version with prawns for mother’s day and it was a great success at the dinner table, I hope you enjoy it as much as we did.


Serves 6

  • 600g of prawns
  • 2 limes
  • 1 lemon
  • 1 mango (chopped into cubes)
  • 1 jar of jalapeños
  • 1 red onion
  • 4 tomatoes (chopped into cubes)
  • 3 avocados (chopped into cubes)
  • A bunch of coriander
  • Salt & pepper
  • 1 stacking ring
  1. Unless you know you have some very fresh raw prawns, I partially blanched them in boiling water before draining them, chopping them into smaller pieces (just keep 6 full prawns to one side) and placing them in a bowl.
  2. Add the juice of one lemon and one lime, season and mix.
  3. Leave it for a few hours or even better, over night.
  4. Use 1/3 or 1/2 a jar of jalapeños and chop them finely, do the same with the red onion.
  5. Mix them up together.
  6. Take the mango cubes and add half the bunch of coriander which has also been finely chopped.
  7. Add the juice of a lime to the avocado and season.
  8. Once you are ready to plate up, place the stacking ring on the plate.
  9. Add some avocado to the base (I seasoned my avocado with guacamole spices but this is optional)
  10. After the avocado, add a layer of tomatoes.
  11. Next, add the marinated prawns.
  12. After the prawns, comes the red onion and jalapeños, this is just a fine layer and you may need to alter this depending on how spicy people enjoy their food.
  13. Finish the stack with the mango and coriander.
  14. Just grill the 6 prawns quickly on a hot grill pan to add on top of each stack (optional – for decoration mainly)
  15. Serve