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Prep time
10 minutes
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Cook time
10 minutes
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Makes
2 cups
Author Notes
Whenever I travel somewhere I’m always inspired to recreate a specific dish at home. My brother lived in Costa Rica for a period of time and when we would visit the first stop would be to hit the beach (of course). There was a sweet man who would sell ceviche in a little cup for nothing and it came to be one of my favourite parts of the day because not only was the food amazing but it was great to see how happy this man was to share it. This is why I love travelling, the people and the food. And how great is it that you can bring those memories back by recreating it in your kitchen?
Ceviche is such an easy thing to make at home. It takes no time and you can make it your own by using whatever type of fish or seafood you like (my favourites are prawns, scallops or halibut). The acid from the citrus ‘cook’ the seafood so it’s perfect for summer because you don’t need to turn on your stove. The key here as with any fish or seafood is to find the freshest you can. If you’re nervous about raw seafood, you can always start with cooked prawns but fresh seafood will always be the best so please give it a try. —Krista Ettles
Ingredients
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1 pound
uncooked prawns, peeled and deveined
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1 cup
lime juice
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5
roma tomatoes, seeds removed and diced
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1/2
red onion, diced
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1
bell pepper, diced
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1
avocado, diced
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1
jalapeno, diced
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1/2 cup
cilantro, chopped
Directions
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Place prawns in a glass bowl and cover with lime juice to 'cook' for about 10 minutes, or until they turn pink and opaque.
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Meanwhile, mix the tomatoes, onion, avocado and jalapeno in a large bowl.
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Remove prawns from the lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix. Serve with tortilla chips, or on lettuce leaves or in tortillas taco style.
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