Food fit for champions
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Chile prawn ceviche recipe

Chile prawn ceviche recipe

With thousands of miles' worth of globe-hopping gastronomic experience, this World Cup of food has been well-suited to the Hairy Bikers.

The boys rate road-tripping through Argentina and southern India as their favourite food trip moments - but a goat penis hotpot in Vietnam, with frog's bladders as an hors d'oeuvre, was their worst.

"There was a guy selling tequila, dressed as a Mexican in Vietnam, serving penis hotpot; it was a bit mental really," recalls Simon.

Don't worry, though - Vietnam aren't in the World Cup. Chile, on the other hand, did make it through and this Prawn Ceviche recipe sounds much more appetising. Enjoy!


(Serves 2)

250g raw peeled prawns

Half a lemon, sliced

Small bunch of coriander, leaves picked (keep the stalks)

Half a papaya, finely diced

1 mango, finely diced

3 tomatoes, finely diced

1 onion, finely diced

2 red chillies, chopped

100ml mango juice

2 limes, juiced

2 tablespoons sweet chilli sauce

A couple of good handfuls mixed green leaves

Poach the prawns in boiling salted water with the lemon slices and
coriander stalks for 2 minutes.

Mix together the papaya, mango, tomato, onion, chilli, coriander leaves,
mango and lime juice with the chilli ketchup. Toss with the prawns.
Chill for about 10-15 minutes. Serve on a bed of mixed leaves.

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