Prawn and mango ceviche in tomato cups
SPICE up a salad with prawn and mango ceviche in tomato cups.
INGREDIENTS
Makes 4
8 raw peeled prawns finely diced
1 tbsp coriander leaf (whole)
1 tsp shredded mint
½ an avocado (diced)
1 tbsp diced mango
2 spring onions (sliced)
½ a red chilli (thinly sliced)
2 tbsps diced cucumber
8 vine tomatoes for the cups
For the dressing:
2 tbsps lime juice
1 tbsp fish sauce
2 tsps caster sugar
2 tbsps thick coconut milk
METHOD
Combine the ingredients for the dressing.
Antony Worrall Thompson
Combine the prawns with the dressing and allow to marinate for about 20 minutes, then drain, retaining the dressing.
Combine the remaining salad ingredients with the prawns and add enough dressing to coat.
Hollow out the tomatoes to make cups with a melon baller or a small sharp knife, then fill with the ceviche. Serve with a salad.