Name: Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
Prep time: 20 min
Total time: 20 min
Yield: 4 - 6
Ingredients: 500 gm peeled, deveined small Mooloolaba king prawns, cut into 1cm-thick rounds; ½ red onion, diced; ½ telegraph cucumber, diced; Green-chilli dressing; 2 large green chillies or jalapeños, finely chopped; 2 small garlic cloves; ⅓ cup (firmly packed) coriander; 1¼ tbsp canola oil; 60 ml (¼ cup) lime juice, plus extra to serve (optional); 1½ tbsp white vinegar; 1 tbsp fish sauce

“This prawn ceviche makes the perfect starter,” says Louis Tikaram from Brisbane’s Stanley restaurant. “It’s zingy and prepares your palate for a feast. Mooloolaba prawns are my favourite as they’re so sweet and tender. Or use lobster or a firm-fleshed fish.” Start this recipe a day ahead for a medium cure.

Ingredients

500 gm peeled, deveined small Mooloolaba king prawns, cut into 1cm-thick rounds

½ red onion, diced

½ telegraph cucumber, diced

Green-chilli dressing

2 large green chillies or jalapeños, finely chopped

2 small garlic cloves

⅓ cup (firmly packed) coriander

1¼ tbsp canola oil

60 ml (¼ cup) lime juice, plus extra to serve (optional)

1½ tbsp white vinegar

1 tbsp fish sauce

Method

1.For green chilli dressing, blend ingredients with 1½ tsp salt, ½ tsp finely ground black pepper and 150ml water in a blender until smooth.

2.Combine prawns, onion and cucumber with chilli dressing in a non-reactive bowl (see cook’s notes p176). Cover, then refrigerate to cure prawns (4-6 hours for a light cure; up to 1 day for a medium cure).

3.Serve chilled ceviche with extra lime juice to taste.