Spot Prawn Ceviche

Spot Prawn Ceviche
Serves: 4
  • 20 spot prawns, peeled, heads removed - 5 per person, left raw (save heads for stock or soup)
  • 1 lemon, zest and juice
  • 3 limes, zest and juice
  • 12 slices of watermelon radish, sliced paper-thin
  • 2 cloves of garlic
  • 2 sprigs of cilantro, chopped
  • 2 sprigs of mint, chopped
  • 2 sprigs of basil, chopped
  • 8 tablespoons of olive oil
  • 4 slices of Iberico ham (can be purchased at Oyama) - substitute prosciutto if preferred
  • 4 pieces of green onion, sliced
  • 1 rustic baguette
  • To garnish:
  • One head of frisee, cleaned and washed
  • cilantro and basil leaves
  1. Combine prawns with citrus zest and juice with minced garlic, olive oil, chopped herbs and green onion. Allow to sit for 15 minutes. Until lightly cured. Toss in shaved radish. Build neatly on sliced Iberico. Top of with herb leaves and frisee. Enjoy with toasted rustic bagette.