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Spicy Tuna and Prawn Ceviche

By 19/03/2012 No Comments

Serves 4 people


  • 200gram sashimi-grade tuna, cut into 1cm pieces
  • 8 medium prawn, shelled, deveined and cut into 1cm pieces
  • 1 large red chilli, deseeded and chilled finely
  • 2 ripe mangoes, peeled, cut form pit and cut into 1cm pieces
  • ½ cup fresh coriander, chopped finely
  • ½ cup fresh flat leaf parsley, chopped finely
  • 1 lemon juiced and the zest
  • 1 limes juiced and the zest


Place all the ingredients in a bowl and mix thoroughly. Place in the refrigerator for 30 minutes to 3 hours.

Serve with toasted pita bread cut into ¼ and a rocket salad.