PRAWN AND HASS AVOCADO CEVICHE

Prawn and Hass avocado Ceviche image

Provided by ashleigh_red

Time 40m

Yield Serves 2

Number Of Ingredients 9

1 large Hass avocado, halved, pitted and peeled, then cut into 1cm cubes
350g raw king prawns
Juice of 1 lemon
Juice of 1 lime
1 small red onion, finely chopped
1 red chilli, deseeded and finely chopped
1/2 cucumber, deseeded and diced into 1cm cubes
A handful of fresh coriander or parsley, chopped
Salt and freshly ground black pepper, to taste

Steps:

In a large saucepan, bring 2 litres of water and a large pinch of salt to the boil. Add the prawns and cook for 2 minutes maximum, then remove with a slotted spoon and immediately transfer to a bowl of iced water to prevent further cooking (and turning the prawns rubbery). Drain well, then place in a bowl (not a metal one) and add the lemon and lime juice, mixing well.
Add the red onion and chilli, stirring to combine. Cover and refrigerate for 30 minutes.
Remove from the fridge and add the avocado, cucumber and coriander or parsley. Season with salt and pepper, mix well, then spoon into attractive dishes or glasses and serve.