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22 Aug, 2022

Tomato & Tofu or King Prawn Ceviche

Refreshing, light & zingy ceviche made with either tofu, for a plant based option, or king prawns marinated in a tiger's milk made of ginger, lime, garlic and oil.


Serves 2.


  • 1 pack (around 8-10) heritage tomatoes, halved
  • 1/2 block tofu, cut into 2-3 cm cubes
  • 1/2 pack king prawns
  • 2 shallots, 1 finely sliced vertically
  • 2 green chillies, cut into horizontal rounds
  • A handful of coriander, chopped
  • A 2-3 cm knob of ginger
  • The zest and juice of 1 lime
  • 1 clove garlic
  • 2 tbsp oil


  1. Cook your prawns and tofu by heating a little oil on a pan on high heat. Add the cubes of tofu first and cook for 5 minutes. Add the prawns for 1 minute and then flip them both. The tofu should be golden brown and crispy and the prawns just gone pink. Cook for the same amount on the other side.
  2. Make your tiger's milk marinade by blending the ginger, lime, garlic and oil until completely smooth. Keep in the fridge to cool.
  3. Prep your veg and then add to a plate. Add the tofu and prawns and then pour over the tiger's milk. Leave in the fridge to marinate for 30 mins - 1 hour before serving.