The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Ceviche-style Tiger Prawns with Chimichurri Guacamole
Sustainably sourced tiger prawns get the ceviche treatment in this summer dish. Marinate in lime, ginger, garlic and chilli then serve over crunchy lettuce cups. Creamy guacamole, spiked with punchy chimichurri, on the side to make it extra delicious.
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 tbsp chimichurri (Rapeseed Oil, Parsley, Garlic, White Wine Vinegar, Fine Oregano, Lemon Juice Concentrate, Red Chilli, Green Jalapeno, Sea Salt, Ground Black Pepper, Ground Oregano)
- 3 unwaxed lime
- 2 little gem lettuce
- 400g raw peeled black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 handful of fresh chives
- 2 sweet potato
- 2 avocado
- 2cm fresh ginger
- 1 garlic clove
- 1 handful of fresh coriander
- 1 onion
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 110g baby tomatoes
Nutritional Information
Calories: 557
Protein: 23g
Carbs: 47g
Fat: 32g
Ceviche-style Tiger Prawns with Chimichurri Guacamole
Sustainably sourced tiger prawns get the ceviche treatment in this summer dish. Marinate in lime, ginger, garlic and chilli then serve over crunchy lettuce cups. Creamy guacamole, spiked with punchy chimichurri, on the side to make it extra delicious.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Cut the sweet potato into fries (peel optional). Place onto a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins, until soft and golden.
- Heat a medium frying pan with 2 tsp oil on medium heat. Add the prawns and cook for 6-8 mins, until pink and cooked through. Remove and set aside.
- Make the 'tiger's milk'; finely chop or grate the ginger and garlic. Place in a mixing bowl with the juice from 2 limes, chilli paste and a good pinch of sea salt.
- Finely slice the onion. Finely dice the tomatoes. Finely chop the chives. Add everything to the mixing bowl along with the prawns and 1 tbsp olive oil. Set aside to marinate.
- Roughly chop the coriander. Mash the avocados with the back of a fork and place in a small bowl. Mix in the chimichurri, juice from the remaining lime and coriander. Season with sea salt to taste.
- Trim the lettuce and carefully separate the leaves. Arrange the leaves in bowls and build the lettuce cups with the fries, guacamole and prawn ceviche.
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