Ginger-soy ceviche
17 min
Ingredients
- 1 thumb-sized piece of fresh ginger, grated
- 1 garlic clove, grated
- juice of 3 limes, plus zest of 1
- 2 tbsp light soy sauce
- 1 tbsp yuzu juice (optional)
- pinch of salt
- few cracks of black pepper
- 300g cooked peeled king prawns, quartered
- ½ cucumber, diced
- 1 pepper (any colour), diced
- 200g cherry tomatoes, diced
- ½ red onion, diced
- 1 jalapeño, diced
- large bunch of coriander, thinly sliced
- 1 bag of salted tortilla chips, to serve
For the chilli oil
- 1 tbsp chilli flakes
- 1 tsp paprika
- ½ tsp cumin seeds
- 2 tbsp vegetable oil
Instructions
4 steps
- 1
Put the ginger, garlic, lime zest and juice, soy sauce, yuzu juice (if using), salt and black pepper into a bowl and stir to combine. Add the prawns and give it a mix again.
- 2
Next, make the chilli oil. Combine the chilli flakes, paprika and cumin seeds in a small bowl. Heat the oil in a small saucepan over a high heat until slightly smoking, then carefully pour the hot oil over the spices. Stir well to combine.
- 3
Add the cucumber, pepper, tomatoes, onion, jalapeño and coriander to the bowl with the prawns. Add the chilli oil and mix thoroughly until everything is combined.
- 4
Transfer to a shallow bowl and serve with your favourite tortilla chips.
Progress
0 / 4 steps
