Chefs' Recipes

Louis Tikaram's Mooloolaba prawn ceviche with green chilli dressing

An ideal summer starter that's all zing and spice.

By Louis Tikaram
  • 20 mins preparation (plus curing)
  • Serves 4 - 6
  • Print
"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
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


  • 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.