Name: Ginger Soy Prawn Ceviche
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 4
Cuisine: South American-Inspired
Ingredients: 300g King Prawns; 3 Limes; 30g Piece Fresh Ginger; 1 Garlic Clove; 2 Tbsp Soy Sauce; 1 Tbsp Yuzu Juice; 1 Tbsp Chilli Flakes; 1 Tsp Paprika; ½ Tsp Cumin Seeds; ½ Cucumber; 200g Cherry Tomatoes; 1 Pepper; ½ Red Onion; 1 Jalapeño; Large Bunch Coriander (100g); 200g Salted Tortilla Chips; Vegetable Oil; Salt; Black Pepper

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A simple homemade prawn ceviche recipe that's really refreshing. It's perfect for scooping with salted tortilla chips.

Ginger Soy Prawn Ceviche

Skip this step if you’re using cooked prawns. Bring a saucepan of water to the boil, add a pinch of salt and add the prawns. Give it one stir and turn the heat off. Let it sit for 5 mins, then drain. Transfer to a bowl of ice-cold water. Set aside.

Zest a lime, the ginger and garlic into a large bowl. Add the soy sauce, juice of all the limes, yuzu juice, a pinch of salt and a few cracks of black pepper. Stir to combine.

Drain the prawns and dice each prawn into quarters. Add the prawns to the lime juice mixture and give it a mix.

Add the chilli flakes, paprika and cumin seeds to a small bowl. Heat a splash of oil over a high heat until slightly smoking, then add to the bowl. Stir well to combine.

Dice the cucumber, tomatoes, pepper, red onion and jalapeño as small as possible. Slice the coriander as fine as possible. Transfer everything to the bowl of prawns. Add the chilli oil and mix thoroughly until everything is combined.

Transfer to a plate or bowl and serve with your favourite tortilla chips.

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Justin

Justin ‘Dustbin’ Tsang is a cook specialising in indulgent, home-cooked Asian food with a twist. Inspired by his upbringing around his parents Chinese restaurants, he shares his knowledge on cooking techniques and making Asian cooking more exciting and accessible.

Justin Tsang

South American-Inspired

Pescatarian

Dinner

Skip this step if you’re using cooked prawns. Bring a saucepan of water to the boil, add a pinch of salt and add the prawns. Give it one stir and turn the heat off. Let it sit for 5 mins, then drain. Transfer to a bowl of ice-cold water. Set aside.

Zest a lime, the ginger and garlic into a large bowl. Add the soy sauce, juice of all the limes, yuzu juice, a pinch of salt and a few cracks of black pepper. Stir to combine.

Drain the prawns and dice each prawn into quarters. Add the prawns to the lime juice mixture and give it a mix.

Add the chilli flakes, paprika and cumin seeds to a small bowl. Heat a splash of oil over a high heat until slightly smoking, then add to the bowl. Stir well to combine.

Dice the cucumber, tomatoes, pepper, red onion and jalapeño as small as possible. Slice the coriander as fine as possible. Transfer everything to the bowl of prawns. Add the chilli oil and mix thoroughly until everything is combined.

Transfer to a plate or bowl and serve with your favourite tortilla chips.

Summer

Raw King Prawn

Prawn

Gram

Lime

Fresh Ginger

Garlic Clove

Soy Sauce

Tablespoon

Yuzu Juice

Chilli Flakes

Paprika

Teaspoon

Cumin Seeds

Cucumber

Cherry Tomatoes

Tomato

Bell Pepper

Red Onion

Jalapeño

Fresh Coriander

Salted Tortilla Chips

Vegetable Oil

Salt

Black Pepper

Seafood

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