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Ecuadorian prawn ceviche

  • 4servings
  • 5minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB3, C, E
MineralsNatrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 450 g raw prawns , peeled and de-veined

  2. 1 large tomato , roasted, peeled and de-seeded

  3. 2 jalapeño chillies , or other mild chilliesroasted peeled and de-seeded

  4. 2 red peppers , roasted, peeled and de-seeded

  5. 1/2 medium onions , roasted

  6. 165 ml fresh lime juice

  7. 110 ml fresh orange juice

  8. 55 ml tomato juice

  9. 1 tsp tabasco

  10. 2 tsp sugar

  11. 1 pinches salt

  12. 1 red onions , thinly sliced

  13. 2 tbsp chopped chives

  14. 2 tbsp spring onions , chopped

  15. 6 coriander leaves

  16. 1 large tomato , chopped

  17. plain popcorn , or corn snacks

Instructions Jump to Ingredients ↑

  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.

  5. Serve with plain popcorn or crunchy corn snacks.

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