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.
Peruvian-style Tiger Prawns with Chimichurri Guacamole
Responsibly-sourced tiger prawns, ceviche style! Freshly sizzled and marinated in a lime, ginger, garlic and chilli sauce. Serve in crunchy lettuce cups and top with creamy guacamole – with added chimichurri for zing. This one's a winner!
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 sweet potato
- 1 little gem lettuce
- 180g black tiger prawns (Crustaceans) (Tiger prawns (99%), salt)
- 1 avocado
- 1 handful of fresh chives
- 1 onion (use half)
- 2 unwaxed lime
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 1 handful of fresh coriander
- 4cm fresh ginger
- 75g seasonal tomatoes
- 1 garlic clove
Nutritional Information
Calories: 542
Protein: 22g
Carbs: 49g
Fat: 30g
Ingredients
- 75g seasonal tomatoes (use half)
- 1 avocado (use half)
- 1 handful of fresh chives (use half)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 90g black tiger prawns (use half) (Crustaceans) (Tiger prawns (99%), salt)
- 1 garlic clove (use half)
- 2 unwaxed lime
- 1 onion (use a quarter)
- 1 little gem lettuce (use half)
- 4cm fresh ginger (use a quarter)
- 1 handful of fresh coriander (use half)
- 1 sweet potato (use half)
Nutritional Information
Calories: 506
Protein: 14g
Carbs: 50g
Fat: 30g
Peruvian-style Tiger Prawns with Chimichurri Guacamole
Responsibly-sourced tiger prawns, ceviche style! Freshly sizzled and marinated in a lime, ginger, garlic and chilli sauce. Serve in crunchy lettuce cups and top with creamy guacamole – with added chimichurri for zing. This one's a winner!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a peeler, a grater, a medium frying pan, a large bowl & a small bowl
Get the sweet potato on
- Cut the sweet potato into fries (peel optional)
- Place onto the lined baking tray and toss with 1/2 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
Sizzle the prawns
- Finely grate the ginger
- Heat the medium frying pan with 1 tsp oil on medium heat. Once hot, add the prawns and cook for 3 mins, then add half the ginger and cook for 1 min, until pink and cooked through Remove from the pan and set aside
- Check your prawns are cooked through; they should be opaque, firm and steaming hot
Make the 'tiger milk' sauce
- Add the garlic and remaining ginger to the large bowl with the juice from 1 1/2 limes, the chilli paste (or to taste) and a good pinch of salt
- Finely slice half the onion. Finely dice the tomatoes. Finely chop the chives
- Add all to the 'tiger milk' bowl, along with the cooked prawns and 1/2 tbsp oil. Mix and leave to marinate
Guacamole time
- Roughly chop the coriander. Mash the avocado with the back of a fork and place into the small bowl
- Add the coriander and the juice from the remaining lime. Mix well and season with salt to taste
Plate up
- Trim the lettuce and carefully separate the leaves
- Arrange the leaves into bowls, then fill with the fries, guacamole and prawns
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