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Recipe of the week: Prawns ceviche

This is a simple, fresh and flavourful dish, traditional in Central and South American cuisine. A light dish that can be enjoyed as an appetizer, as a party hors d’oeuvres or as an afternoon snack. Shrimp is quickly cooked, finished with fresh lime and orange juice, spiked with a dash of ginger and jalapeño− you can almost taste the ocean. Preparation time: 50 minutes. Portions: 4. Prawns ceviche Ingredients 2 tbsp olive oil 1 tsp ground white pepper 60 g of orange tapioca cooked 2 tsp grated ginger 1 tsp grated garlic 2 tbsp chopped coriander 1 jalapeño sliced Juice of 2 limes 4 tbsp of mango brunoise Juice of 1 orange ½ red onion julienned 400 gr of pinky or pacific prawns pre cooked 2 tbsp of ikura (salmon roe) Directions Mix everything together in a bowl, and serve. Finish with chopped coriander and a drizzle of olive oil. Thank you to Chef Sebastián La Rocca, Culinary Director at Matiss restaurant by El Mangroove hotel, San José, Costa Rica, for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

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