Kumato® Tomato and Prawn Ceviche
Starters and salads
Ingredients
- 6 Kumato® tomatoes, diced, seeds removed
- 2 cups (350 g) prawns, cooked, peeled and deveine
- 1 cup diced onion
- 3 cloves garlic, minced
- 1-3 jalapeños (depending on desired spiciness)
- 1 cucumber (half) peeled and diced, seeds removed
- 2 avocados, peeled and diced
- 1 cup chopped fresh coriander
- Salt
Method
1. Halve the Kumato® tomatoes, remove the seeds, and reserve the juice.
2. Gently mix all the chopped ingredients in a bowl and add the reserved tomato juice.
3. Add salt and place the mixture in the refrigerator until ready to serve.
4. Serve as an appetiser with nachos, or with toast for a light meal.
5. Store the ceviche covered with plastic wrap until serving to prevent the avocados from turning black.
6. Tomato juice helps them to maintain their colour.
