Bring a large saucepan of water to the boil, and add a tablespoon of the lime juice. Add the prawns, reduce the heat to very low, and cook for 2 minutes before draining the prawns and rinsing them in cold water. Peel the prawns, then toss in a bowl with 2 tablespoons of the lime juice. Cover and refrigerate for 1 hour.
Meanwhile, slice the tomatoes into quarters, and then in half again, and chop the cucumber into similar sized pieces. Combine with the red onion, coriander, olive oil and sea salt, and season to taste with the hot sauce and remaining lime juice.
To serve, mix the prawns with the rest of the ceviche mixture and eat immediately.
Alphabet Cooking: M is for Mexican (Quadrille, £12) Photography Kim Lightbody
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