Burmese red curry

Coconut chicken with pumpkin tagliatelle

Pork larb with cos spears

Milk-and-butter-poached corn on the cob

Two-corn salad with charred tortillas

Beetroot broth

Green asparagus broth

Beef consommé

Place the prawns, lime and lemon juice in a glass bowl and marinate for 2 hours in the fridge.
In two separate bowls (one for adults, one for kids) mix (accordingly) the diced tomatoes, cucumber, red onion and coriander and let it rest for 1 hour if you have the time.
Add the avocado at the last minute just before serving with the tortilla chips. (And don’t forget the chilli. Should some like it hot).
Cook's note: I use the forzen kind - cooked, deveined and peeled - that I thaw according to packet instructions.
Since my husband eats neither prawns nor avocado, this is strictly my mums-come-over-for-wine-while-the-kids-play snack. It’s also, strictly speaking, not ceviche because I’ve used cooked prawns. But still, they marinate in lime and lemon juice, which is what my son loves. You need to make two versions of this, one for grown-ups and one for kids. In my case Seb’s version has only prawns and avo. And tortilla chips.