Ceviche de camarones (prawn ceviche)

Serves 4 


  • Betsita’s Caribbean magma
  • 400g to 800g of prawns
  • 2 diced tomatoes
  • ½ small red onion (thinly sliced) 
  • 1 bunch of cilantro (ideally cilantro, but this time I couldn’t find a good one, so had to use a homegrown Cuban oregano instead)
  • 8 lemons squeezed (you can use less, if this is too citrusy for you)
  • 2 large avocados cut into small cubes
  • 1 diced yellow capsicum
  • 1 tbsp of extra virgin olive oil (optional) 
  • Salt and pepper to taste


  • Blanche the prawns in boiling water for about 1 to 2 minutes (depending on the size of the prawns) or until they start turning orange, then shock them in cold water and strain when cooled.
  • Add the lemon juice and marinate for 30 mins to 1 hour.
  • Add the rest of the ingredients and marinate for 30 mins more (for a quick recipe, no need to marinate more, unless you'd like to enhance a more citrus flavour in all ingredients).
  • Add salt and pepper to taste.
  • Add Betsita’s Caribbean Magma, to your taste.