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Lunch · Peruvian

Ceviche de Camarones (Prawn Ceviche with Sweet Potato)

25 min Serves 4 ~278 kcal/serving ~£10.80 (£2.70/serving) Dairy-freeGluten-freePescatarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 500 g cooked tiger prawns
  • 6 lime, juiced
  • 1 red onion, finely sliced
  • 1 red chilli, finely chopped
  • 2 tbsp fresh coriander, chopped
  • 1 sweet potato, peeled and sliced
  • 2 corn on the cob

Nutrition (per serving)

Calories
278 kcal
Protein
29.5 g
Carbohydrate
29.5 g
of which sugars
9.3 g
Fat
3.3 g
of which saturates
0.6 g
Fibre
6.5 g
Salt
1.67 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Boil the sweet potato slices for 12-15 minutes until tender. Boil the corn on the cob for 10 minutes until tender. Keep both warm.

  2. 2

    Roughly chop the prawns and place in a bowl with the lime juice and a generous pinch of salt. Leave for 5 minutes.

  3. 3

    Stir in the red onion, red chilli and fresh coriander.

  4. 4

    Serve the ceviche straight away with the warm sweet potato and corn on the cob alongside.

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