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Ecuadorian prawn ceviche
- Prep time:
- 20 mins
- Cook time:
- 5 mins
- Serves:
- 4
Discover the distinctive, vivid flavours of Latin American cuisine with Douglas Rodriguez's tasty recipe for marinated prawns
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Ingredients
- 450 g raw Prawns, peeled and de-veined
- 1 large Tomatoes, roasted, peeled and de-seeded
- 2 jalapeño chillies, or other mild chilliesroasted peeled and de-seeded
- 2 red Peppers, roasted, peeled and de-seeded
- 0.5 medium Onions, roasted
- 165 ml fresh lime juice
- 110ml fresh orange juice
- 55ml tomato juice
- 1 tsp Tabasco
- 2 tsp Sugar
- 1 pinch Salt
For the garnish
- 1 red Onions, thinly sliced
- 2 tbsp chopped Chives
- 2 tbsp Spring onions, chopped
- 6 coriander leaves
- 1 large Tomatoes, chopped
Method
1. Bring a saucepan of water to the boil. Add the prawns and cook for 2 minutes. Drain and plunge at once into a bowl of iced water. Tip the prawns into a colander and pat dry.2. Place the roasted tomato, jalapeno peppers, red peppers, onion, lime juice, orange juice, tomato juice, Tabasco sauce, sugar and salt in a food processor - blend together.
3. Pour the roasted tomato mixture over the prawns, mix together, cover and chill for 6-8 hours, or overnight.
4. Combine the red onion, chives, spring onion, coriander and tomato and toss with the prawns just before serving.
6. Serve with plain popcorn or crunchy corn snacks.
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