Prawn Cerviche with Lime & Coconutby Elissa Jewell on October 2, 2017
400g raw, peeled prawns
1 lemon, sliced
1 whole lime, zested and chopped
½ cup coconut water
2 teaspoons each of crushed ginger and garlic
1 tablespoon tomato paste
2 teaspoons coriander paste
1 tablespoon of olive oil
1 whole avocado, chopped
4 cucumber, peeled into strips
200g of mixed lettuce
2 cups of cherry tomatoes
2 tablespoons of shredded coconut
Make the prawns first by bringing 300mls of water to the boil. Add the sea salt (to taste), prawns and sliced lemon and cook until the prawns are just tender. Remove from the boil immediately and plunge into a bath of iced water to cease the cooking process.
Meanwhile, take all cerviche ingredients and blend well. Remove the prawns from the ice bath (discard the lemon) and place in a large bowl with the cerviche and chill for at least 1 hour.
To make the salad simply assemble the sliced cucumber atop the leaves and then garnish with the avocado and cherry tomatoes. Place 1/3 the serving of cerviche on top before adding the coconut chips.
Nutritional info per serve:
Thanks to Elissa Jewell
Jewell Body Sculpting
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