Prawn ceviche with leche de tigre
Juicy prawns in a creamy, spicy lime marinade, served ice cold with crunchy corn.
- Time30 min
- LevelEasy
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Poach the prawns in simmering water for 2 minutes until pink. Drain and chill in iced water, then drain well and halve lengthways.
2 min - 2
Blend the lime juice, aji amarillo paste, garlic, half the coriander, salt, half the chilli and the ice cubes until smooth. This is the leche de tigre.
- 3
Put the prawns and onion in a bowl and pour over the leche de tigre. Leave for 10 minutes in the fridge.
10 min - 4
Cut the corn into thick rounds.
- 5
Spoon the prawns into cold bowls with plenty of the milk. Top with the remaining coriander and chilli and serve with the corn.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.