Prawn Ceviche with Green Chilli Dressing by Louis Tikaram
"This prawn ceviche makes the perfect starter," says Louis Tikaram from Brisbane's Stanley restaurant. "It's zingy and prepares your palate for a feast.
Ingredients
- 500 gm peeled, deveined small Mooloolaba king prawns, cut into 1cm-thick rounds
- ½ red onion, diced
- ½ telegraph cucumber, diced
- Green-chilli dressing
- 2 large green chillies or jalapeños, finely chopped
- 2 small garlic cloves
- ⅓ cup (firmly packed) coriander
- 1¼ tbsp canola oil
- 60 ml (¼ cup) lime juice, plus extra to serve (optional)
- 1½ tbsp white vinegar
- 1 tbsp fish sauce
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