Ingredients

Juice of 3 limes

5 spring onions, thinly sliced

1 tbsp tomato paste

Large pinch dried oregano

300g ripe tomatoes, cherry or plum, finely chopped

1 green chilli, seeded and finely chopped

400g bag large frozen cooked, peeled prawns

2 ripe avocados

3 tbsp chopped coriander

Iceberg lettuce leaves and ready-cooked poppadums, to serve

Instructions

Step 1: In a non-metallic bowl, combine the lime juice, spring onions, tomato paste, dried oregano, chopped tomatoes, and green chilli. Mix well, season with salt and pepper, then cover with cling film. Refrigerate for up to 3 days if preparing in advance.

Step 2: Defrost the prawns and pat them dry with kitchen paper. Just before serving, peel and cube the avocados. Add the avocado cubes, prawns, and chopped coriander to the sauce mixture and stir gently to combine. This step can be done up to 3 hours ahead.

Step 3: Carefully separate the iceberg lettuce leaves and arrange them on a serving platter. Spoon the prawn and avocado escabèche into the lettuce cups and serve immediately with crisp ready-cooked poppadums on the side.

Tips & Variations

Use ripe but firm avocados to ensure they hold their shape when combined with the juice and prawns.

If you prefer less heat, reduce or omit the green chilli.

For a smoky twist, add a pinch of smoked paprika to the sauce mixture.

Freshly chopped coriander can be replaced with parsley or mint for a different herbal note.

Storage

Keep the prepared sauce mixture covered in the fridge for up to 3 days. Once combined with avocado and prawns, consume within 3 hours for the best texture and flavor. Store any leftovers in an airtight container in the refrigerator and enjoy within a day. Reheat is not recommended as the dish is best served fresh or chilled.

FAQs

Can I use fresh prawns instead of frozen cooked prawns?

Yes, fresh prawns can be used, but they should be cooked, peeled, and cooled before adding to the escabèche. Using cooked prawns ensures the dish is ready to serve quickly.