Prawn Ceviche
- 4 tbsp Caliente Habanero Hot Sauce
- 500 g medium prawns
- 6 medium tomatoes
- ½ yellow or Spanish onion
- ⅔ bunch of cilantro
- 4 limes
- ⅔ tbsp sea salt
- ½ cup seafood sauce without horseradish OR ketchup
- 1 avocado
Slice and dice tomato and onion into 1/8”-1/4” cubes.
Finely chop cilantro.
Tear prawns into three pieces.
Add chopped and diced ingredients to large bowl.
Add juice from three limes, salt, hot sauce and seafood sauce. Mix.
Add prawns. Mix once more. Taste to adjust for seasoning.
Arrange in appropriate dish and add sliced avocado to top.
Serve with thick tortilla chips or thinly sliced baguette.
