Spicy Prawn Ceviche with Green Chili

Step 1: Prepare the Marinade

1. Coriander Prep:

   • Remove the coriander leaves from the stalks and set the leaves aside. Place the stalks in a bowl and gently bruise them using the end of a rolling pin.

2. Mix Marinade:

   • Zest and juice the 5 limes into a non-metallic bowl.
   • Finely grate in the 50g ginger and 1 garlic clove, followed by the frozen 1-2 jalapeño chilies (taste a small piece first to gauge the heat).
   • Add 1 teaspoon sugar and 1 teaspoon salt, stirring to dissolve.
   • Cover and chill in the fridge overnight or for at least 2 hours to allow the flavors to meld.

Step 2: Prepare the Prawns

1. Clean the Prawns:

   • Remove the black seam from each 400g raw king prawn by making a small slit along the belly and gently pulling it out.
   • Cut each prawn into 3-4 pieces.

2. Cook the Prawns:

   • Heat a frying pan over low-medium heat and cook the prawns for 1-2 minutes until they turn lightly pink.

Step 3: Combine Ingredients

1. Strain Marinade:

   • Strain the spiced lime juice through a fine sieve or muslin into a large bowl.

2. Add Prawns:

   • Toss the cooked prawns in the lime juice until well coated.
   • Cover and chill for 30 minutes to 1 hour, stirring occasionally, until cold.

Step 4: Finish the Ceviche

1. Add Fresh Ingredients:

   • Incorporate the chopped red onion, 2 firm avocados, and 4 firm tomatoes into the mixture. If you have time, chill for another 30 minutes; otherwise, serve immediately.

2. Garnish and Serve:

   • Roughly chop the coriander leaves and stir them into the ceviche.
   • Transfer to a large sharing plate, scatter with sliced jalapeño, and serve with corn tortilla chips for scooping.

Recipe Tip

If you have an abundance of chilies, freeze them! You can then grate them directly into dishes as needed.