You will need
300g peeled raw prawns or shrimp
Juice of 3 limes
2 ripe tomatoes, finely chopped
2 spring onions/scallions, finely chopped
1 red chilli, deseeded and finely chopped
A pinch of dried red chilli flakes
A small handful of fresh chopped parsley
A small handful of fresh chopped coriander/cilantro
2 ripe avocados
1. Place the prawns/shrimp in a large glass mixing bowl and squeeze the lime juice over them, mixing it all in to make sure they are covered in it.
2. Add the tomatoes, the spring onions/scallions and fresh and dried chilli. Add the herbs. Cover the bowl and refrigerate for at least an hour or so.
3. Stone and chop the avocado and add just before serving so they don’t get brown and raddled.
Recipes, From Season to Season by Sophie Dahl (Harper Collins)
to go to the original article on Red OnlineClick here
to see Sophie Dahl's Ceviche with Prawns and AvocadoClick here
to see Barbecue prawns in chilli and soyClick here
to see Spicy prawn pakoras