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.
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.
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