Shell the prawns. Cut them into small pieces, add the juice of one of the limes, mix and set aside. Squeeze the juice from the second lime and the orange.
Peel the mango and 4 of the kiwis. Dice the fruit flesh. Chop the onions. Mix everything together with the olive oil, coconut milk, orange and lime juice, finely chopped chervil, ground coriander, salt and pepper.
Add the prawns, mix, then use a pastry cutter to cut out tartares and place them on plates. Serve well chilled, decorated with the last kiwi, finely sliced, and some sprigs of chervil.
Tip: You can spice up the tartare with a few pinches of cayenne pepper or a small fresh chilli, deseeded and finely chopped.