Tiger Prawn and Mango Ceviche Tostadas
Ingredients
- 400 g cooked tiger prawns
- 1 ripe mango
- 1 red chilli
- 0.5 red onion
- 3 lime
- 30 g fresh coriander
- 0.5 cucumber
- 8 tostada shells
- 1 tsp hot sauce
Nutrition (per serving)
- Calories
- 364 kcal
- Protein
- 24.7 g
- Carbohydrate
- 40.5 g
- of which sugars
- 13.6 g
- Fat
- 10.4 g
- of which saturates
- 1.6 g
- Fibre
- 5.8 g
- Salt
- 1.63 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Halve the prawns lengthways and place in a bowl. Pour over the juice of two limes and leave to marinate for 10 minutes.
- 2
Dice the mango, cucumber, and red onion finely. Thinly slice the red chilli.
- 3
Drain most of the lime juice from the prawns and combine with the mango, cucumber, red onion, chilli, hot sauce, and chopped coriander.
- 4
Season with salt and add more lime juice to taste.
- 5
Spoon the prawn and mango ceviche generously onto the tostada shells.
- 6
Serve immediately with any remaining lime wedges.
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