Mexican Ceviche Boats
 
Prep time
Cook time
Total time
 
Serves: Yields 24 boats
INGREDIENTS:
  • ½ lb raw prawns, peeled
  • 2 heads of endive (sometimes specified as belgium endive) or other leafy green
  • 2 avocadoes, diced
  • 2 roma tomatoes, seeds removed and chopped finely
  • ½ cup corn
  • 1 jalapeño, chopped very finely (remove the seeds to make it mild or leave them in for more heat)
  • ¼ red onion, chopped very finely
  • ¼ cup fresh cilantro, chopped
  • 3 limes, juiced
  • 1 tablespoon cold-pressed olive oil
  • Sea salt and freshly cracked black pepper
DIRECTIONS:
  1. Cut each prawn into small pieces, so that there are around seven or eight pieces from each prawn then place in a shallow bowl and cover with the lime juice and a pinch of sea salt. Set aside to marinate for 15 minutes, until the prawns have all turned pink.
  2. Meanwhile, combine all the other ingredients, except the avocado and endive, in a medium sized bowl. Once the prawns are done add them in, along with the lime juice and now the avocados can be cut and added in (the lime juice will keep them from browning). Add in a pinch or two of sea salt and a few cracks of fresh ground pepper and spoon the ceviche mixture into the endive leaves. Serve immediately or refrigerate for a couple hours before serving.
Recipe by Love from the Land at https://www.lovefromtheland.com/mexican-ceviche-boats/