Ingridients

• 500g raw prawns, peeled and deveined
• Juice of 3 limes
• Juice of 1 lemon
• Juice of 1 orange
• 1 red onion, finely chopped
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/2 cup fresh cilantro (coriander), chopped
• 1-2 jalapeño peppers, deseeded and finely chopped (adjust to taste)
• Salt and Pepper

Instructions

1. Prepare the Prawns
   If the prawns are large, chop them into bite-sized pieces. Place them in a glass or ceramic bowl.
2. Marinate with Citrus Juices
   Pour the lime, lemon, and orange juices over the prawns. Ensure the prawns are completely submerged in the juice. Cover the bowl and refrigerate for about 30 minutes. The acidity of the juice will "cook" the prawns. They are ready when they turn pink and opaque.
3. Prepare the Vegetables
   While the prawns are marinating, chop the red onion, avocado, tomato, cucumber, cilantro, and jalapeño peppers.
4. Mix the Ceviche
   Once the prawns are "cooked," drain off some of the marinade. Then, add the chopped vegetables and cilantro to the prawns. Gently mix everything together.
5. Season
   Season with salt and pepper to taste. Be careful with the salt, as the prawn's natural flavor should be prominent.
6. Serve
   Serve the ceviche immediately, or let it chill in the refrigerator for a short time to allow the flavors to meld. It can be served with tortilla chips, over lettuce for a ceviche salad, or with tostadas.
7. Optional Garnishes
   You can garnish with extra cilantro, slices of avocado, or wedges of lime.