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Citrus Ceviche with Cucumber Noodles
A ceviche in which the acidity of rice vinegar, orange and lime firms up raw fish and prawns in the fridge, with no heat at all. The Spiralizer turns a cucumber into long crisp strands that make a cool bed under the seafood.
- Total time
- 45 min
- Prep
- 15 min
- Cook
- 0 min
- Rest
- 30 min
Ingredients
Method
Zest the orange with the Tupperware grater to get 1/2 tbsp of zest, then squeeze 2 tbsp of juice. Seed the chilli and chop it very finely.
In a 630 ml Tupperware bowl, whisk the rice vinegar, orange juice and zest, lemon juice, chilli and salt together.
Peel the prawns. Remove any skin and bones from the fish and cut it into small cubes.
Stir the prawns and fish into the marinade, close the bowl and leave in the fridge for about 30 minutes; the acid will turn the flesh opaque as if lightly cooked.
Meanwhile, cut the cucumber into noodles with the Tupperware Spiralizer and leave them to drain in the colander.
Divide the cucumber noodles between small glasses, spoon the seafood and its marinade over the top, scatter with snipped chives and serve very cold.
