500g Uncooked Banana prawns
1 Red onion
1 Large bunch coriander
2 Birdseye chilies
2 Cups brown rice
Step 1: Peel and de-vein prawns, and in a pot of boiling water, boil the prawns for 1-2 minutes to partially cook the prawns to kill off any bacteria. Then drain and rinse under cold water until prawns are room temperature.
Step 2: Juice lemons and limes into a medium sized mixing bowl and add prawns to the juice. Cover and refrigerate for 30 minutes.
Step 3: While the prawns are cooking in the acid, cook brown rice with your preferred method.
Step 4: Prepare other ingredients, i.e. dice chilies into small pieces; dice onion into small squares; and peel cucumber, remove seeds and dice into small squares.
Step 5: When the 30 minutes is up, remove prawn mixture from the refrigerator and mix in chili, onion and cucumbers into the prawn mixture. Ensure that everything is coated in the lemon/lime juice and re-refrigerate for another 30 minutes.
Step 6: Prepare the final ingredients, i.e. remove leaves from coriander stalks (only retaining the leaves), and peel and de-seed avocado before dicing up into large cubes.
Step 7: When time is up, remove prawn mixture from refrigerator, and mix in coriander leaves. Then construct the bowl by first dividing up the brown rice, layering the avocado on-top of the rice, before dividing the ceviche mixture among the 4 bowls.
Depending on your comfort with potentially raw prawns and the ceviche cooking method, you may elect not to boil the prawns first and just allow the 60 minute acid bath do the cooking! As admittedly boiling the prawns first, changed up the make-up and texture of the prawn.