200g raw king prawns
1 red chilli, deseeded and finely chopped
Zest and juice of 1 lime
2 garlic cloves, crushed
Small handful of coriander leaves, chopped
200g tortilla/nacho chips
100g Cheddar and mozzarella, grated
1 avocado, mashed
3 tbsp tomato salsa
3 tbsp sour cream
1 For the ceviche, blanch prawns in boiling water for 1-2 min. Drain and refresh in iced water. Put in a bowl with the chilli, lime zest and juice, garlic and most of the coriander. Leave for around 30 min to marinate, which will effectively ‘cook’ the prawns.
2 Layer the tortilla chips and cheese in a shallow, heatproof serving dish and place under the grill for 5 min until golden and bubbling.
3 Top the nachos with the mashed avocado, tomato salsa, sour cream and marinated prawns, then scatter over the remaining coriander leaves before serving.