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Prawn & avocado escabche


Prawn & avocado escabche Recipe

Ingredients:
  • juice of 3 limes
  • 5 spring onions , thinly sliced
  • 1 tbsp tomato paste
  • large pinch dried oregano
  • 300g ripe tomatoes , cherry or plum, finely chopped
  • 1 green chilli , seeded and finely chopped
  • 400g bag large frozen cooked, peeled prawns
  • 2 ripe avocados
  • 3 tbsp chopped coriander
  • iceberg lettuce leaves and ready-cooked poppadums, to serve
Directions:
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