Peppadew-prawn ceviche

Peppadew-prawn ceviche

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  • 4 - 6
  • Easy
  • 30 minutes
  • Waterford Sauvignon Blanc 2011


  • 300 g prawns, shelled, deveined and butterflied
  • 125 ml Peppadew brine
  • 1 lemon, juiced
  • 1 avocado, peeled and quartered
  • 50 g pickled Peppadews, chopped
  • 30 g microgreen salad leaves, for garnish
  • Sea salt and freshly ground black pepper

Cooking Instructions

Marinate the prawns in the Peppadew brine and lemon juice for 20 minutes, or until the flesh turns white.

Serve the prawns with the avocado, sprinkle with chopped Peppadew and garnish with microgreen salad leaves. Season to taste. 

Discover more ceviche recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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