Spicy Tuna and Prawn Ceviche



200gram sashimi-grade tuna, cut into 1cm pieces

8 medium prawn, shelled, deveined and cut into 1cm pieces

1 large red chilli, deseeded and chilled finely

1 ripe mangoes, peeled, cut form pit and cut into 1cm pieces

½ cup fresh coriander, chopped finely

½ cup fresh flat leaf parsley, chopped finely

½ – 1 lemon juiced and the zested

1 limes juiced and the zested

2 tsp olive oil

pinch of salt




Place all the ingredients in a bowl and mix thoroughly. Place in the refrigerator for 30 minutes to 3 hours.

Serve with toasted pita bread cut into ¼ and a rocket salad.