Thai prawn ceviche


 for 4 servings:

  • 300 g of small peeled prawns
  • 2 limes
  • 1 ripe mango
  • ½ a red onion
  • 20 g fresh coriander
  • Ginger
  • ¼ of a pomegranate


  1. Put the peeled, chopped prawns in a bowl with the juice of two limes and leave to sit for 30 minutes.
  2. Chop the mango, onion and ginger into small pieces, finely chop the coriander and deseed the pomegranate.
  3. Add all of the ingredients to a bowl and combine.
  4. Add the prawns and juice and season to taste.