Louis Tikaram’s Mooloolaba Prawn Ceviche With Green Chilli Dressing
  1. For green chilli dressing, blend ingredients with 1½ tsp salt, ½ tsp finely ground black pepper and 150ml water in a blender until smooth.

  2. Combine prawns, onion and cucumber with chilli dressing in a non-reactive bowl. Cover, then refrigerate to cure prawns (4-6 hours for a light cure; up to 1 day for a medium cure).

  3. Serve chilled ceviche with extra lime juice to taste.

Course🍤Appetizer

Diets🌾Gluten-free...

Category🐟Ceviche

CuisineSeafood

OccasionsLight MealsSummer Gatherings

Season☀️Summer

DifficultyEasy ⏰ 15m

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