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. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.