← Nouns Cooking · Mexican

Ingredients

• 700 g small raw prawns, peeled and deveined
• 150 ml fresh lime juice (about 6 limes)
• 120 ml fresh orange juice
• 4 plum tomatoes, seeded and diced
• 1 small white onion, finely chopped
• 1 small cucumber, diced
• 2 serrano chillies, finely chopped
• 1 handful Coriander (cilantro), chopped
• 1 tsp dried Mexican oregano
• 3 tbsp ketchup (Acapulco style) (optional)
• 1 tsp salt, plus more to taste
• 1 Avocado, diced
• 12 tostadas or tortilla chips

Method

1. Bring a pan of salted water to the boil. Add the prawns, cook for 1–2 min until just pink, then drain and plunge into iced water. Drain well and chop into small pieces.
2. Put the prawns in a glass bowl with the lime and orange juice and the salt. Cover and chill for 30 min.
3. Stir in the tomatoes, onion, cucumber, chillies, coriander and oregano (and ketchup, if using). Taste for salt, lime and heat.
4. Spoon onto tostadas or into glasses, top with avocado and serve cold.

Tips

• Briefly poaching the prawns keeps the ceviche safe while staying juicy; don’t let them overcook or they turn rubbery.
• Serve within a few hours of making and keep it chilled.

Sources

Written in our own words after cross-checking these recipes:

Mexican Food Journal Maricruz Avalos