Recipe: Wild Food- Davidson's plum, prawn and mango ceviche

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Wild Food by Juleigh Robins

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.


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



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! 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 and Winepros Archive can purchase Wild Food  from our book partners Seekbooks at 12.5% discount off RRP (postage extra).

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