Prawn and Mango Ceviche

Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Prawn and Mango Ceviche

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    Ingredients

    12 raw peeled prawns, diced 1 red chilli, deseeded and thinly sliced
    2 tbsp coriander leaf, whole 1/2 cucumber, peeled, seeded, and diced
    1 tbsp shredded mint 3 tbsp Fairtrade lime juice
    1 Fairtrade avocado, peeled, stoned, and diced 1 1/2 tbsp Thai fish sauce
    1 Fairtrade mango, peeled, stoned, and diced 1 tbsp caster sugar
    3 spring onions, sliced 3 tbsp thick coconut milk

    directions

    Total: 45 min
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    • 1

      Combine the prawns with the dressing and allow them to marinate for 20 minutes.

    • 2

      Combine the remaining salad ingredients with the prawns.

    • 3

      Serve in a Martini glass or on baby gem salad leaves.

    • 4

      You can garnish this recipe with chopped coriander.

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