"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.
- 500 gm peeled, deveined small Mooloolaba king prawns, cut into 1cm-thick rounds
- ½ red onion, diced
- ½ telegraph cucumber, diced
- 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
- 1For green chilli dressing, blend ingredients with 1½ tsp salt, ½ tsp finely ground black pepper and 150ml water in a blender until smooth.
- 2Combine 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).
- 3Serve 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.