In a ceviche, fish is marinated in citrus juice, "cooking" it. In this recipe, prawns, white fish, lime juice, red onion and coriander are combined to create a fresh, flavourful salad that is perfect for serving as a starter.
- 225g cooked prawns, ready to eat
- 125g firm white fish, boned
- 300ml lime juice
- 1 bunch spring onions
- 1 red onion
- Small handful freshly chopped coriander
- 2 avocados
- 2 tomatoes
- 2 celery stalks
- 200g prepared salsa
- 2 tsp. salt
- Black pepper to taste
Chop the fish fillet into chunks. Cover with lime juice, cover the dish and leave in the fridge for 24 hours.
Thinly slice the spring onions on the diagonal. Finely slice the red onion. Slice the avocados in half, remove the stones and scoop out the flesh with a teaspoon. Dice the tomatoes. Finely chop the celery stalks.
Add the prawns, spring onions, red onion, coriander, avocado, tomatoes, celery, salsa, salt and black pepper to the white fish. Stir to combine. Cover and leave in the fridge for another 12 hours before serving.