Saturday, May 28, 2016

Prawn Ceviche with Avocados

Ceviche is easily one of my top appetizers of all time. Though, tonight, I served it as dinner!


It's a simple dish of seafood "cooked" by the acid in lemons and limes. It's so easy, but it requires incredibly fresh ingredients. I usually ask my fish monger which is the best choice for ceviche that day. Today he offered me big, beautiful prawns. Perfect!

Ingredients
  • 1 lb prawns, peeled and sliced in half lengthwise
  • 6-8 fresh lemons, juiced (I used Meyer lemons from a tree we have in our yard)
  • 1/4 C fresh salsa
  • 1 organic avocado, cubed
  • 2 T fresh cilantro, chopped
  • freshly ground salt
  • freshly ground pepper
  • tortilla chips, for serving


Procedure
Place the raw seafood pieces in a glass dish and cover them with lemon juice. The seafood should be completely covered by juice.


Cover the dish and place it in the refrigerator. Let the seafood marinate or "cook" in the lemon juice for at least 4 hours. Once the seafood is "cooked" in the juices, drain the lemon juice, but reserve 2 T of the juice.


Chop the prawns into bite-sized pieces. Place the piece back in the reserved lemon juice. Stir in the salsa, avocado, and cilantro. Season to taste with salt and pepper.


Serve with chips.

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