Long Day? Cook This.
By Justin Tsang
Ginger-soy ceviche
17 mins
Not Too Tricky
serves 2
About the recipe
This is my version of a ceviche, with a Japanese-inspired sashimi-style twist. Although traditional ceviches use raw seafood, this one uses cooked prawns, which saves you worrying about handling and eating the raw stuff! The secret ingredient is homemade chilli oil. Grated ginger and garlic steep in lime juice to give it an extra depth, mixed with light soy to give it the umami. Eat it however you’d like but I’d suggest a big bowl of tortilla chips!
Recipe From
Ingredients
1 thumb-sized piece of fresh ginger, grated
1 garlic clove, grated
juice of 3 limes, plus zest of 1
2 tbsp light soy sauce
1 tbsp yuzu juice (optional)
pinch of salt
few cracks of black pepper
300g cooked peeled king prawns, quartered
½ cucumber, diced
1 pepper (any colour), diced
200g cherry tomatoes, diced
½ red onion, diced
1 jalapeño, diced
large bunch of coriander, thinly sliced
1 bag of salted tortilla chips, to serve
For the chilli oil
1 tbsp chilli flakes
1 tsp paprika
½ tsp cumin seeds
2 tbsp vegetable oil
Method
- Put the ginger, garlic, lime zest and juice, soy sauce, yuzu juice (if using), salt and black pepper into a bowl and stir to combine. Add the prawns and give it a mix again.
- Next, make the chilli oil. Combine the chilli flakes, paprika and cumin seeds in a small bowl. Heat the oil in a small saucepan over a high heat until slightly smoking, then carefully pour the hot oil over the spices. Stir well to combine.
- Add the cucumber, pepper, tomatoes, onion, jalapeño and coriander to the bowl with the prawns. Add the chilli oil and mix thoroughly until everything is combined.
- Transfer to a shallow bowl and serve with your favourite tortilla chips.
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