Monday, August 01, 2011

RECIPE: Prawn Ceviche

Ceviche is a noble dish. THERE I SAID IT.

It could just be one of those awesome dishes from a part of the world that has been around for centuries and was created purely out of what was available to the people making it. But it's more than that; it's a dish that doesn't let you lie.

There's nowhere to hide in a ceviche (especially if you make a small quantity lolololol). If you don't use the freshest of ingredients then your dish is going to totally blow. Hell, you even risk poisoning whoever eats your dish if you use dodgy seafood. You don't get that shit with a lasagne.

This recipe is good for any shellfish or boneless white fish. I'd originally intended to do this with scallops, but the prawns at the fish store looked a bit fresher. You could use a combination of seafood if you wanted, but just make sure whatever you use is extremely fresh. If you can't find fresh seafood don't make a ceviche. If you even attempt it you will spontaneously combust and fish parasites will feast on your charred remains.


- 250g of prawns (peeled, deveined weight), roughly chopped
- 1.5 lemons
- 1 lime
- 2 chillis, deseeded and finely chopped (to taste)
- 1 garlic clove
- 1 shallot
- Salt and pepper to taste
- 1 big handful of corriander leaves, finely chopped
- 4-6 mint leaves, finely chopped
- Olive oil to finish


1. In a shallow bowl, add the juice of 1 lemon, 1 lime and the zest of 1/2 a lemon and 1/2 a lime.
2. Finely grate the garlic and shallot into the bowl.
3. Add the chillis and a generous pinch of salt and pepper.
4. Add around 4/5 of the corriander and mint. Reserve the rest for finishing.
5. Add your prawns, mix and refrigerate for 25 mins, mixing after 15 mins.
6. To finish, transport the mixture to a serving bowl, discarding the liquid. Finish with the reserved herbs, a squeeze of lemon and a drizzle of olive oil. Serve immediately with crusty bread, toasted wraps or prawn crackers.

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