Ingredients
- Fresh prawns 500g, peeled and deveined
- SpinneysFOOD British Strawberries 200g
- Small red onion 1
- Jalapeño pepper 1
- SpinneysFOOD Red Capsicum 1
- Limes 3-4
- Lemon 1
- SpinneysFOOD Mediterranean Extra Virgin Olive Oil 2 tbsp
- SpinneysFOOD Fine Sea Salt To taste
- SpinneysFOOD Black Pepper To taste
- SpinneysFOOD Microgreens A handful
Nutrition (Per serving)
- 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."
Prawn and strawberry ceviche
Other 10 Mins Prep
- To 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.