Rock Melon & Prawn Ceviche

Ceviche is essentially fish in a citrus marinade. The citrus 'cooks' the fish and is best serves with coriander and hint of chilli. Swap these ingredient for tomato, avocado or anything in the fridge but ensure the plate is served cold.

Slice the cucumber down the middle and using spoon remove the seeds. Dice the cucumber into cubes. 

Dice the onion and chop the coriander

Remove the melon from the skin and slice into thin slices.

Slice the chilli into thin slices removing the seeds.

Typically, ceviche is made with raw fresh fish cooked in citrus juice but as there can often be risks with shellfish its best to cook the prawns slightly before adding the citrus.

Fill a large pot with water and a pinch of salt. Blanch the prawns for 2 minutes remove from the water place into cold water.

Drain the prawns. Cut the prawns into small pieces. In a bowl add the orange juice and lemon juice, mix gently with a spoon. Add the cucumber, rock melon, onion, coriander and chili, olive oil and mix well. Season with salt and pepper. Place the mixture into the fridge to marinade for 30-60 minutes.

Remove from the fridge taste again for seasoning if salt is required.  Serve with corn chips.