Prawn ceviche
0.75 h
4 raciones
Difficulty:
Alta
Ingredients
20 Ecuadorian prawns1 Red onion
1 Italian green pepper
1 Daniela tomato
2 g Fresh coriander
1 small handful Coriander sprouts
2 Limes
2 Lemons
2 Oranges (juicing)
1 Passion fruit
1 Tree tomato
10 g Ketchup
10 g Mustard
Physalis
1 Chilli / Red chilli
Chulpe corn (for frying)
1 Ripe avocado.
Preparation:
Peel the prawns and use the shells and heads to make stock. In the stock:
Blanch the prawns with a little salt; cool and set aside.
Mix the tropical fruit juices on one side; on the other mix together the lime, lemon and orange. Thinly slice (julienne) the onion; de-acidify using water and salt for a few minutes. Then, chop the pepper and tomato, add to the onion and add in a little citrus juice. Rectify with salt and pepper. Add in the chilli. Macerate the prawns in the tropical fruit juice for a few minutes. Add in a little cold stock, then the greens. Rectify the acidity with more citrus juice, salt, pepper, ketchup and mustard. Serve cold.
Accompany with: fried chulpe corn, avocado, physalis and yucca crisps for extra crunch.
