Recipes
Prawn and mango ceviche salad
This zingy, fresh-flavoured dish is created by marinating raw prawns in citrus juice to cure them
This zingy, fresh-flavoured dish is created by marinating raw prawns in citrus juice to cure them
Cook: 15 Mins
Serves: 4
Price: £1.36 per serving
Nutritional Information
Each 158g serving contains
Energy
311kj
74kcal
311kj
74kcal
4%
Fat
0.5g
0.5g
Low
1%
1%
Saturates
0.2g
0.2g
Low
1%
1%
Sugars
7.6g
7.6g
Med
8%
8%
Salt
0.27g
0.27g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
197kj/47kcal
Typical energy values per 100g:
197kj/47kcal
Ingredients
190g Extra Special Jumbo King Prawns Raw & Hand Peeled
1 ripe mango, peeled and finely diced
1 tomato
4 limes, juiced
½ orange, juiced
1 red chilli, chopped
10g fresh coriander, chopped
4 radishes, trimmed and thinly sliced
Lime wedges, to serve
Method
1
Cut the king prawns in half lengthways, de-veining if necessary.
2
In a non-metallic bowl, mix the prawns, mango, tomato, lime juice, orange juice and red chilli.
3
Cover the bowl and chill in the fridge for at least 20 mins until the prawns turn pink and appear to be ‘cooked’. Don’t leave for longer than 1 hr or they will become tough.
4
Remove the marinated prawns from the fridge and stir through the radishes and fresh coriander. Season the ceviche with a good grind of fresh black pepper and serve with lime wedges, to squeeze over.