Rösti rounds with ceviche of prawns

Ingredients (4 servings):

• 12 Aviko Hashbrown Röstiko Rounds
• 1 small red onion
• 1 small red chili pepper
• 1 clove of garlic
• 1 bunch of coriander (15 g)
• 75 ml extra virgin olive oil
• 24-36 unpeeled raw prawns
• 1 orange
• 3 limes
• 2 tomatoes
• ½ mango
• ½ avocado

Method

Preparation: 1 hour

• Slice the red onion in thin slices (julienne). Lay the slices in a bowl of cold water for 10-15 minutes, for a milder flavour. Now dab them dry using kitchen paper.
• Meanwhile, finely chop the red pepper (remove the seeds), garlic and coriander. Mix them with the olive oil and season to taste with salt and pepper.
• Spoon the prawns through the marinade, cover and set aside in the fridge for 15 minutes.
• Remove the prawns from the marinade (save the marinade). Heat a frying pan, possibly adding a little extra olive oil. Fry the prawns until just turning pink. Leave to cool slightly and peel them.
• Juice the orange and limes. Spoon the red onion and prawns into a large bowl with the lemon juice. Leave to marinate, covered, in the fridge for a further 30 minutes; the lemon juice will ‘cook’ the prawns.
• Meanwhile, prepare the rösti rounds in accordance with the instructions on the packaging. Leave to cool to room temperature.
• Quarter the tomatoes and remove the seeds. Thinly slice the tomato flesh. Mix it with the saved chilli-coriander marinade through the lemon juice, marinate with the prawns.
• Thinly slice the mango and avocado flesh. Carefully add them to the prawn mixture.
• Place the rösti rounds on 4 plates. Top the rösti rounds with the prawn ceviche, tomato, mango and avocado. Serve immediately.