Recipe: Wild Food- Davidson's plum, prawn and mango ceviche
Wild Food by Juleigh Robins [©Penguin Books]
A tequila-kissed ceviche, perfect for an al fresco lunch on a sunny day.
Serves 4 as a light lunch or starter
In her book Wild Food, author Juleigh Robins introduces us to the flavours of the wild with a collection of 100 recipes based on native ingredients sourced from the deserts, forests and bushland of Australia . Forget the BBQ, use Davidson's plums to give your prawns a truly Australian flavour.
Ingredients:
2 Davidson's plums
juice of 1 blood orange
24 cooked king prawns, peeled and de-veined
4 mango cheeks, diced
1/2 red onion, finely diced
1 tablespoon chopped coriander
2 tablespoons tequila
salt and freshly ground black pepper
Method:
Cut the plums in half and remove the stones.
Puree the plums with the blood orange juice.
In a large glass or ceramic bowl, combine all the ingredients and refrigerate for 30 minutes to allow the flavours to infuse.
Serve in chilled glasses - don't forget to drink the juice left in the glass!
VisitVineyards.com wine suggestion:
The obvious match is not a wine but a Margharita or tequila with lime; for wine try a sauvignon blanc or another fruity white.
© Juleigh Robins, This recipe reproduced with the kind permission of the author and Penguin Books. Wild Food by Juleigh Robins is published by Penguin Books (June 2009) RRP A$55. Subscribers and Members of VisitVineyards.com and Winepros Archive can purchase Wild Food from our book partners Seekbooks at 12.5% discount off RRP (postage extra).
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