Ceviche

Difficulty: Easy

Serves 2

Looking for a light meal or a great party dish? My ceviche recipe has you covered. The key here is using a firm yet ripe avocado, a mushy one is not going to do this dish any favours. You can serve your ceviche with whatever edible dipping device you like but since my health kick, I’m a big of cutting Mountain Bread into chip-sized pieces and grilling until golden.

Ingredients

• 1 firm ripe avocado
• 7 vegan prawns (I use Lamyong), defrosted
• 1/2 brown onion
• 2 cloves garlic
• Red chilli (as much as you can handle)
• Sprig of coriander or continental parsley
• Juice of one lime
• Salt and pepper to taste

Method

1. Deseed and peel the avocado before chopping into bite-sized cubes.
2. Slice your “prawns” into 5mm pieces.
3. Chop the brown onion very finely and mince the garlic. Finely slice your chilli as well.
4. Roughly chop your herb of choice.
5. In a bowl, combine the avocado, “prawns”, onion, chilli, garlic and herbs.
6. Cover with the juice of one lime and add some salt and pepper.
7. Serve immediately.