Prawn, coconut and green mango ceviche with mojo cilantro

Prawn, coconut and green mango ceviche with mojo cilantro

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • Woolworths Limestone Hill Unwooded Chardonnay 2011


  • 1 200ml can coconut milk
  • 1 lime, zested and juiced
  • 16 medium prawns, peeled, blanched for 2 minutes and refreshed, then chopped
  • 1 small red onion
  • 1 fresh jalapeno chilli, seeded and finely sliced
  • 2 medium-sized green mangoes
  • 2 medium-sized green mangoes
  • 1 T coriander leaves, coarsely sliced
  • 1 fresh coconut, peeled and thinly sliced (optional)
  • 1 T ginger, crushed
  • Sea salt, to taste
  • For the mojo cilantro
  • 3 T coriander, chopped
  • 3 spring onions, chopped
  • 1 clove garlic
  • 1 lemon, juiced
  • 1 T mustard
  • Salt, to taste
  • 1 cup olive oil

Cooking Instructions

Mix the coconut milk and lime juice. Place the remaining ingredients in a bowl. Dress with the coconut and lime mixture and pile on a plate. Drizzle any remaining dressing over the salad and top with mojo cilantro.

To make the mojo cilantro, blend all the ingredients except the olive oil. Slowly add the olive oil in a continuous stream and blend until emulsified.

Discover more ceviche recipes here.

Luke Dale-Roberts Recipe by: Luke Dale-Roberts
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Considered a foodie visionary by most, Luke Dale-Roberts is the mastermind behind SA's number one restaurant, The Test Kitchen, as well as The Pot Luck Club.

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