Shrimp Ceviche
Prawns cured in lime juice with onion, chilli, tomato and coriander.
- Time
- 30 min
- Serves
- 4
- Skill
- Easy
- Heat
- ●●●
- Diet
- Pescatarian
Pairing at a glance
The pairing logic
Lime-cured seafood loves the grassy, citrusy edge of blanco tequila.
DRINK WITH THIS
Spirits
Cocktails
Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 25 min · cook 5 min
- 1
Place the prawns in a bowl, cover with lime juice and refrigerate 20–30 minutes until opaque.
- 2
Add onion, chilli, tomato, cucumber and coriander.
- 3
Season with salt and fold in diced avocado at the end.
- 4
Serve cold with chips or tostadas.
Cook’s tipUse very fresh prawns and serve immediately.
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.