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Prawn and Hass avocado Ceviche

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  • Preparation and cooking time
    • Cook:
  • Easy
  • Serves 2
Perfect as a healthy main course summer salad, or for a delicious starter.


  • 1 large Hass avocado, halved, pitted and peeled, then cut into 1cm cubes
  • 350g raw king prawns
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1 small red onion, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1/2 cucumber, deseeded and diced into 1cm cubes
  • A handful of fresh coriander or parsley, chopped
  • Salt and freshly ground black pepper, to taste


  • STEP 1
    In a large saucepan, bring 2 litres of water and a large pinch of salt to the boil. Add the prawns and cook for 2 minutes maximum, then remove with a slotted spoon and immediately transfer to a bowl of iced water to prevent further cooking (and turning the prawns rubbery). Drain well, then place in a bowl (not a metal one) and add the lemon and lime juice, mixing well.
  • STEP 2
    Add the red onion and chilli, stirring to combine. Cover and refrigerate for 30 minutes.
  • STEP 3
    Remove from the fridge and add the avocado, cucumber and coriander or parsley. Season with salt and pepper, mix well, then spoon into attractive dishes or glasses and serve.

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