Ceviche de Camarón

Ingredients

• 1 1/8 lbraw prawns, peeled and deveined, cut into 1 cm pieces
• 8limes, juiced
• 1/2red onion, very finely diced
• 2tomatoes, deseeded and finely diced
• 1/2cucumber, deseeded and finely diced
• 1jalapeño, deseeded and minced
• 3/4 ozcoriander, leaves chopped
• 1avocado, diced
• 1 tspsea salt

Method

1. 1

   Put the chopped prawns in a non-metal bowl, pour over the lime juice until they are fully submerged, and stir in half the salt. Refrigerate for 20 minutes.

2. 2

   The prawns are ready when they are pink and opaque all the way through with no grey translucency at the centre. Drain off about half the lime juice.

3. 3

   Fold in the red onion, tomato, cucumber, jalapeño and half the coriander with the remaining salt.

4. 4

   Leave for 5 minutes so the flavours come together, then taste — it should be sharp, salty and cold.

5. 5

   Fold the avocado through at the very last moment so it keeps its shape, and finish with the rest of the coriander. Serve with tostadas or tortilla chips.