Chefs' Recipes

Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing

An ideal summer starter that's all zing and spice.
Kara Rosenlund
4 - 6
20M

“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

Green-chilli dressing

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.

Wine suggestion 2018 Journey Wines Heathcote Fiano from

the Yarra Valley, Victoria. Wine suggestion by Thibaud Creégut.

Notes

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