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Ceviche with Prawns, Shrimp and Avocado

An easy recipe from Sophie Dahl's new cookbook, From Season to Seaon.


  • 300g/10oz of peeled raw prawns/shrimp

  • Juice of 3 limes

  • 2 ripe tomatoes, finely chopped

  • 2 spring onions/scallions, finely chopped

  • 1 red chilli, deseeded and finely chopped

  • A pinch of dried red chilli flakes

  • A small handful of fresh chopped parsley

  • A small handful of fresh chopped coriander/cilantro

  • 2 ripe avocados


  • 1.

    Place the prawns/shrimp in a large glass mixing bowl and squeeze the lime juice over them, mixing it all in to make sure they are covered in it. Add the tomatoes, the spring onions/scallions and fresh and dried chilli.

  • 2.

    Add the herbs. Cover the bowl and refrigerate for at least an hour or so.

  • 3.

    Stone and chop the avocado and add just before serving so they don’t get brown and raddled.


From Season to Season by Sophie Dahl, Harper Collins RRP$49.99

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