Prawn ceviche

Start by bringing a saucepan of water to the boil, then remove from the heat and add the prawns. Leave this to stand for 40 seconds and then drain. Refresh the prawns under cold running water and then pat them dry with a paper towel. Now halve, de-seed and peel the papaya then cut it into fine dice, about 5mm in size. Mix the papaya with the tomatoes, onion, chilli, palm hearts (if using), lime and orange juice. Pour this mixture over the prawns. Cover and chill for two hours. (The citrus juices help to ‘cook’ the prawns.) When chilled, remove from the fridge and drain the juices from the mixture, reserving 2–3 tablespoons of it. Place this juice in a bowl and add the chopped coriander, a pinch of sugar and a pinch of salt to make a dressing. To make the chilli popcorn, add a pinch of cayenne pepper to a bag of plain or salted popcorn and shake it up so the cayenne gets dispersed and colours the popcorn slightly (add more than a pinch of cayenne if you like it spicy). Finally spoon the prawns into four chilled Martini (or wine) glasses, spoon over the dressing and serve with the popcorn on the side.

Chefs tip: To de-vein raw prawns, score the curled tops with the tip of a sharp knife and scrape out the dark intestinal line.