Our Recipes / Fresh Made Easy / Zesty Prawn, Green Chilli & Coriander Ceviche

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Zesty Prawn, Green Chilli & Coriander Ceviche

Bright, citrusy and just the right amount of fire — this ceviche brings serious spring energy to the table. Serve with tostadas, lettuce cups, or just a spoon.

Steps for preparing a recipe: prep takes 10 minutes, cooking takes 10 minutes, serves 6 people.

Shrimp ceviche served in small terracotta bowls with sliced cucumbers, red onion, lime, and cilantro on a white wooden surface.

Shopping List

1 bunch Fresh Coriander, finely chopped

1–2 long Green Chillies, finely sliced

Juice of 4 Limes

300g Raw Prawns, peeled & deveined, chopped into 1–2cm pieces

¼ small Red Onion, very finely diced

1 small Lebanese Cucumber, finely diced

Pantry CHECK

1 tbsp Olive Oil

Sea Salt & Cracked Pepper

Optional: Avocado, tostadas, butter lettuce cups

Raw shrimp, cilantro, red onion, cucumbers, jalapeño peppers, limes, salt, pepper, and olive oil on a white wooden surface, suggesting ingredients for a seafood salad or ceviche.

METHOD

In a glass or ceramic bowl, combine the chopped prawns with the lime juice — enough to fully coat. Cover and refrigerate for 20–30 minutes until the prawns turn opaque (they’re ‘cooked’ by the acid).
Drain off excess lime juice, leaving a little for flavour.
Stir through red onion, cucumber, sliced green chilli, and chopped coriander.
Season to taste with salt, pepper, and a drizzle of olive oil.
Serve chilled with crispy tostadas, lettuce cups, or spooned into shot glasses for a party vibe. Optional: Top with diced avocado.

TOP TIP

Use both the leaves and the stems — the stems are packed with flavour and perfect for dishes like ceviche. Just be sure to chop them finely for even texture.