Prawn and Hass avocado Ceviche

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.

Add the red onion and chilli, stirring to combine. Cover and refrigerate for 30 minutes.

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.