Ceviche was first created in South America and each country, from Peru to Ecuador to Mexico, have their own unique way of making it and what it should be served with. Some say popcorn, others have it with a slice of red onion and toasted tortilla. We love this prawn and mango ceviche served with tortilla chips. Makes 4 servings Ingredients ½ cup chopped and peeled fresh mango ½ cup fresh lime juice 1 Tbsp minced red onion 1 Tbsp minced red pepper 1 Tbsp chopped coriander 2 tsp minced garlic 1 ½ minced jalapeno 1 tsp Tabasco sauce 1/8 course salt 240g prawns, shells removed and deveined, cut into quarters Method1Combine all of the ingredients except for the prawns in a medium glass bowel and stir well. 2Add the prawns and toss to coat with the marinade. Cover and place in the fridge to cool, but give it a stir every 30 minutes, until the prawns are opaque in colour. This should take 45 to 60 minutes. 3 Serve in a decorative bowl, with some tortilla chips.