Serve this ceviche as a snack with tortilla chips or alongside grilled fish as an interesting alternative to salsa
| Created by | Spinneys |
| Prep time | 10 minutes |
| Marination time | At least 30 minutes |
| Serves | 4 |
| Cuisine | Other |
| Diet | Family Friendly |
| Preparation | Easy |
| Calories | 270 |
| Fat | 9.5g |
| Saturates | 1.7g |
| Protein | 30.1g |
| Carbs | 18.7g |
| Sugars | 5.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo butterfly the prawns, use a sharp knife to slice through the back of the prawns from the head to tail. Remove the veins and open the prawns to lay flat.
Hull and dice the strawberries. Thinly slice the onion. Finely chop the jalapeño and capsicum. Juice the limes and lemon.
In a large bowl, combine the prawns, strawberries, red onion, jalapeño and capsicum.
In a separate small bowl, whisk together the lime juice, lemon juice and olive oil. Season with salt and pepper.
Pour the citrus dressing over the prawn and strawberry mixture. Toss gently to combine and ensure all the ingredients are coated with the dressing. Cover the bowl and refrigerate for at least 30 minutes to allow the flavours to develop.
When ready to serve, give the ceviche a good stir. Adjust the seasoning, if needed. Scatter over the microgreens and serve.
