Pacific Prawn Ceviche With Lime And Chili
Pacific Prawn Ceviche with Lime and Chili is a refreshing and zesty dish from Wallis and Futuna cuisine. This dish is perfect for a light and flavorful appetizer or a refreshing main course.
Ingredients
- 1 pound Pacific prawns, peeled and deveined
- 1 cup fresh lime juice
- 1 red onion, thinly sliced
- 1-2 red chilies, thinly sliced
- 1/2 cup chopped fresh cilantro
- Salt to taste
- Black pepper to taste
Instructions
- In a glass or ceramic bowl, combine the prawns and lime juice. Make sure the prawns are completely submerged in the lime juice. Cover and refrigerate for 15-20 minutes, or until the prawns turn opaque.
- Once the prawns are "cooked" in the lime juice, add the red onion, red chilies, and cilantro. Season with salt and black pepper to taste. Toss gently to combine.
- Let the ceviche marinate in the refrigerator for an additional 10 minutes to allow the flavors to meld together.
- Serve the Pacific Prawn Ceviche chilled, garnished with extra cilantro if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 0 minutes
- Total time:
- 20 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Carbohydrates
- 10g
- Fat
- 5g
Supplies
Glass or ceramic bowl Cutting board Sharp knife
Tools
Refrigerator
Serving suggestions
Serve the Pacific Prawn Ceviche with lime wedges and crispy tortilla chips for a delightful appetizer.
Tips & tricks
For best results, use the freshest prawns available and adjust the amount of chili according to your spice preference.
Cost
$20