Citrus Prawn Ceviche with Bacon Dust
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 6 as canapés or 4 as starters
- Category: Banting / Paleo / Low Carb; easy; Fish & Seafood; Main Ingredient; Meals and Courses; Snacks; Special Diets; Starters; Summer
Description
These canapés are fresh and light and look beautiful when served in pretty glasses. Ideal snacks for entertaining in summer.
Ingredients
200 g small prawns, deveined and shelled
1 spring onion, finely chopped
½ tsp (2.5 ml) chillies, finely chopped
¼ tsp (1.25 ml) smoked paprika
pinch of cayenne pepper
zest and juice of 1 orange
zest and juice of 1 grapefruit
1 orange segmented
3 Tbsp (45 ml) lemon juice
½ C (125 ml) coriander leaves, chopped
1 avocado, diced
2 Tbsp (30 ml) cultured cream
6 slices streaky bacon, fried until crispy and finely chopped
micro herbs, for garnish
Instructions
Toss the prawns, spring onion, chillies, paprika, cayenne pepper, orange juice and zest, grapefruit juice and zest, orange segments and lemon juice together. Place in the fridge for 20-30 minutes. The acidity of citrus juices will ‘cook’ the prawns. They are ready once they are firm and opaque in colour. Stir in the coriander and diced avocado. Season to taste with salt and pepper.
To serve, use a slotted spoon to spoon the mixture into serving glasses. Add a spoonful or two of the citrus liquid. Add a dollop of cultured cream, some bacon bits and garnish with micro herbs,
TIP: This same citrus mixture can be used to make fish ceviche – just ensure that you use a firm white fish that is suggested on the SASSI green list.
Foodie Fact: Ceviche is a method of curing fresh, raw fish using acidic juices such as citrus. Often ceviche is flavoured with chilli and is full of punchy, clean flavours.
