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Prawn Ceviche with Avocados #FishFridayFoodies

It's time for Fish Friday Foodies' August 2020 event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Rebekah of Making Miracles is hosting. She asked the bloggers to share recipes with fish cooked in a Mexican style, "Anything with Mexican flavors goes! Soups, stews, burritos, salads, tacos, ceviche, quesadillas - what's your favorite way to enjoy seafood with Mexican flavors?"

Here's the August 2020 line-up from the #FishFridayFoodies. I cannot wait to try these recipes...

  • Camarones a la Diabla - Mexican Deviled Shrimp by Food Lust People Love
  • Ceviche Naranja by Palatable Pastime
  • Crab Cakes with Jalapeño Aioli by Karen's Kitchen Stories 
  • Mexican Shrimp Casserole by A Day in the Life on the Farm 
  • Mexican Style Shrimp by Sneha's Recipe 
  • Prawn Ceviche with Avocados by Culinary Adventures with Camilla
  • Salmon Tacos with Avocado Salsa by Making Miracles 

  • A Plethora of Possibilities

    There are so many Mexican seafood dishes that we adore. So many possibilities of dishes to re-do. Years ago, my littlest Kitchen Elf and I made Ridgeback Taquitos. We love Chilpachole de Jaiba, pictured above, but I already made that for my Soup Swappers group back in March of 2017! 

    Mexican Street Corn Pasta is a recipe I got from a friend's cookbook and I make it, at least, once a month.

      Prawn Ceviche with Avocados

      But I opted to go with ceviche because it is easily one of my top appetizers of all time. Though, the night I made this, 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. That day he offered me big, beautiful prawns. Perfect!

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

        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 Tablespoons 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.

        Next month the crew will be back with recipe that use smoked fish with Stacy of Food Lust People Love at the lead. Can't wait.


      1. Love ceviche. Are those meyer lemons I see on your post?

        1. Yes, we have a Meyer lemon tree. Well, it's not my parents' since we swapped houses a few years ago. But I still go over and raid it whenever I need lemons.

      2. Ohhh yum! I love how refreshing ceviche is - I remember having it when we were in Bonaire sweating under the cabana. I don't think I can see ceviche without thinking about going diving in Bonaire. I need to give this a try at home, I've never made it myself!

      3. Even as a child growing up in Peru, shrimp ceviche was my absolute favorite dish! It's been ages since I made some though. Yours is making my mouth water, Camilla!


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