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
- ¼ of a pomegranate
- Put the peeled, chopped prawns in a bowl with the juice of two limes and leave to sit for 30 minutes.
- Chop the mango, onion and ginger into small pieces, finely chop the coriander and deseed the pomegranate.
- Add all of the ingredients to a bowl and combine.
- Add the prawns and juice and season to taste.