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Ceviche With Prawns And Avocado

By Sophie Dahl

Fresh and colourful, this vibrant dish makes a lovely summer lunch.

  • Serves: 4


  • 300g peeled raw prawns or shrimp
  • Juice of 3 limes
  • 2 ripe tomatoes, finely chopped
  • 2 spring onions/scallions, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • A pinch of dried red chilli flakes
  • A small handful of fresh chopped parsley
  • A small handful of fresh chopped coriander/cilantro
  • 2 ripe avocados


  1. Place the prawns/shrimp in a large glass mixing bowl and squeeze the lime juice over them, mixing it all in to make sure they are covered in it.
  2. Add the tomatoes, the spring onions/scallions and fresh and dried chilli. Add the herbs. Cover the bowl and refrigerate for at least an hour or so.
  3. Stone and chop the avocado and add just before serving so they don’t get brown and raddled.