This is a great summer lunch recipe – it’s light but also filling. It’s balanced and offers you all the joy of both ceviche and avocado, what more could you ask for? If you don’t eat it in the first sitting, it will last for a couple of days if sealed in the fridge, but is best fresh. Serves 2.
- 1 large avocado
- 150g prawns
- 1 lime
- 50ml orange juice
- 1/2 tsp chilli flakes
- 1 spring onion
- 1 tbsp chopped coriander
- salt and pepper
Start by chopping up the prawns into chunks (just roughly) and putting them in a sealable dish – I use a pyrex one like this one. Into this dish add the chilli flakes, lime juice, half the orange juice and a pinch of salt. Cut the spring onion down the middle lengthwise, then slice so you get thin half-moon shapes. Chop the coriander roughly. Add the spring onion and coriander into the dish and mix so the prawns are totally covered. Leave to sit for 15 minutes.
Cut the avocado in half and remove the stone.
Once the prawns are ready, stir through the remaining orange juice and spoon into the avocado halves.
Serve straight away with a slice of lime and more coriander scattered on top.