Coconut Lemongrass Prawn Ceviche

Gluten-Free, Dairy-Free, Refined Sugar–Free, High-Protein, Gut-Supportive, Anti-Inflammatory

This might genuinely be one of my favourite things I’ve made lately. It’s fresh, creamy, citrusy, a little spicy, insanely flavourful, and somehow still feels so light. The coconut milk softens the lime perfectly and makes it feel almost luxurious, while the lemongrass, ginger, garlic, cilantro, and lime leaf give it that super fresh, vibrant flavour that tastes straight out of a tropical restaurant somewhere.

It’s packed with protein from the wild prawns, full of ingredients that support digestion and inflammation, and honestly just one of those meals that makes you feel so good after eating it, nourished, energized, satisfied, but not heavy.

The sweet crunchy peppers with the creamy coconut lime broth are EVERYTHING. Scoop it with chips, pile it onto cucumber slices, eat it straight from the bowl standing at the counter like I did… no wrong way.

Ingredients (Serves 3–4)

Ceviche Base

1 bag wild-caught Argentine prawns, peeled, deveined, and chopped

1 can organic full-fat coconut milk

Juice of 4–6 fresh limes

2–3 stalks lemongrass, inner white part only, very finely minced

1–2 tbsp fresh ginger, grated

1-2 tbsp fish sauce

1-2 tbsp honey or maple syrup

2–3 garlic cloves, minced

4 lime leaves, rolled between fingers to release fragrance, then sliced or left whole and removed before serving

1 cup sweet peppers, finely diced (red, yellow, orange)

1 jalapeño or red Thai chili, finely sliced (adjust to spice preference)

¼–½ red onion, very finely diced

Large handful fresh cilantro, chopped

Seasoning

Sea salt, to taste (Maldon works beautifully)

Pinch of red pepper flakes

Method

Add the chopped prawns to a large glass bowl and pour over the fresh lime juice with a pinch of sea salt. Stir well and place in the fridge for 15–25 minutes, until the prawns become opaque and “cook” in the lime juice.

While the prawns marinate, add the coconut milk, lemongrass, ginger, fish sauce, honey or maple syrup, garlic, lime leaves, and cilantro to a high-speed blender. Blend on high until smooth, creamy, and fully combined.

Pour the blended coconut herb mixture over the marinated prawns. Add the sweet peppers, jalapeño or Thai chili, red onion, red pepper flakes, and extra sea salt if needed. Mix well and let sit another 5–10 minutes for the flavours to come together.

Serve chilled with tortilla chips, cucumber slices, or lettuce cups

Notes

Best enjoyed fresh for optimal texture and flavour.

Wild halibut can be used instead of prawns for a different variation.

Serve in lettuce cups, over coconut rice, or with grain-free chips for a more complete meal.

Great for warm weather meals or entertaining, light, fresh, and easy to prepare ahead.

Recipe by Taylor Robinson | Holistic Health & Wellness Chef | Dishing with Tay