Cerviche

This South American dish of marinated seafood not only has a very low energy density, it is also extremely high in protein, with over 40% of its energy coming from this macronutrient. Whilst raw fish is often an ingredient in this dish we have used cooked, peeled prawns. You can substitute or add sushi-grade raw fish if you prefer. Also, if you want a greater heat kick, you can replace the sweet piquante peppers with jalapenos. This recipe makes 2 large servings so double the ingredients for 4 servings.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the onions, garlic, coriander and place these ingredients in a large bowl. Sprinkle over half a teaspoon of salt and squeeze in the juice of two fresh limes or add 4 tablespoons of lime juice. Mix well. Chop the tomatoes into quarters and the cucumber and piquante peppers into small cubes. Add these vegetables and prawns to the bowl and give the ingredients a good mix. Check the taste and add more seasoning if required. Refrigerate for a minimum of 30 minutes to allow the seafood to marinate. If you are using raw fish extend this to 60 minutes, stirring occasionally. Suggested servings: Two.