This dish is truly, truly divine.
I cannot tell you how delicious this salad is. I discovered this beauty in the summer and immediately made it for multiple family and friends. It works wonderfully as a summer salad, but also as a gorgeous light dinner.
The lime juice cooks the prawns to make them pink and juicy, while the vegetables bring gorgeous vibrancy and freshness. Finally the peanuts bring a crunchy, saltiness which makes the dish.
Prawn Ceviche Salad
Serves 2 as a main (4 as a side)
Ingredients
2 limes
1 lemon
250g prawns (uncooked, you could buy frozen ones and defrost them)
1/2 red onion, thinly sliced into strips
2 tbsp vinegar (cider or white/red wine is fine)
1 courgette
1 carrot
1 avocado
1/2 cucumber (optional)
1/3 cup peanuts (I like salted)
Sweet chilli sauce (optional)
Handful of coriander
(notes, substitutions and variations found below the method)
Method
Zest one of the limes and place in a bowl. Add the juice of both the limes and the lemon. Add the prawns to the bowl, cover and place in the fridge for 1 hour.
Meanwhile place the red onion, vinegar and 1 tsp of salt. Toss together and leave for 30 min - 45 minute.
Use a vegetable peeler to create ribbons of carrot and courgette. Chop the avocado and cucumber if using.
In a large bowl toss the ribbons, avocado and cucumber with the prawns and lime juice. Drain the onions and add them to the mix.
Toast the peanuts in a frying pan. Finely chop half and then sprinkle all over.
Drizzle with sweet chilli and coriandor and serve immediately.
Notes, substitutions and variations
Prawns: if you can't find uncooked prawns, just use cooked ones and only macerate in the lime/lemon juice for 15 minutes.
Veggie option: omit prawns and instead top with a poached egg
Veg: Lots of raw veg works wonderfully if you haven't got courgette. Peppers (finely sliced), beetroot (finely sliced), asparagus (ribboned as above)
Peanuts: omit if nut free or use sunflower/pumpkin seeds instead
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