Prawn Ceviche – Quick & Tasty!: I had this delicious, fresh late lunch from a sensational Mexican Take-Away in Charleston, South Carolina. What you need are 1 kg small green prawns (or cooked if you prefer), 2 lebanese cucumbers peeled, deseeded and finely chopped, 10 limes juiced, 2 Spanish onions finely chopped, 3 vine ripened tomatos, 1 red, yellow or green capsicum, 1 1/2 teasp Tabasco, 1/2 – 1 cup fresh coriander, mint or basil (your choice), 2 Tablesp E.V.Olive Oil (anti-inflammatory good fat, helps absorb Calcium, Vitamins A & D).
Add peeled prawns to non-reactive bowl with lime juice, 1 cup water and onion. Combine well, cover and place in fridge for 40 minutes or until white ('cooked' by lime). Add the other ingredients and enjoy!