Ecuadorian ceviche
Prawns in a tomato and lime broth, served cold with popcorn and plantain crisps.
Ingredients
For 5 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Peel the prawns, boil the shells in a litre of water for twenty minutes and strain the broth.
Poach the prawns in that broth for exactly two minutes and drop them straight into iced water.
Chill the broth completely; it becomes the base of the dressing.
Slice the red onion thin, rinse it in cold water and cure it in lime juice with salt.
Blend two tomatoes to a purée and mix it with the ketchup, mustard, orange juice and the cold broth.
Combine the prawns, cured onion, chopped tomatoes and the dressing.
Chill it an hour, stir in the coriander and serve with popcorn and plantain crisps.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Kevinmero · CC BY-SA 4.0