Starter Ecuadorian
Cooked prawn ceviche with orange and lime
Meat & fish
Editorially prepared
Ecuadorian ceviche with cooked prawns in a lime and orange marinade, with tomato, red onion and coriander. Four small portions of approximately 50 g, served chilled with crunchy corn, provide a sharp contrast to warm meat dishes.
Plan this meal
Set your servings and add the meal. Open your plan to choose more meals and find your combined shopping list.
COOK YOUR WAY
Take this recipe to the kitchen
Start a session to tick off ingredients and steps and use timers.
Ingredients
4 servings · metric units
One serving is a small tasting starter, not a main course. Scale the ingredients proportionally; the marinating time stays the same. For a larger batch, use a suitably sized bowl and allow extra time for chopping and portioning.
Substitutions
Substitute amounts are adjusted to your selected servings.
- Instead of crunchy toasted corn kernels, ready to eatsmall unsweetened plantain crisps
Use instead of the corn, allowing one small crisp per serving. Place on top just before serving; a thin crisp softens more quickly in the marinade. Do not use sweet banana chips.
- Instead of crunchy toasted corn kernels, ready to eatready-popped popcorn without butter or sugar
A more readily available alternative to toasted corn kernels. Add a few pieces to each portion only when serving. Popcorn is lighter and more delicate, so do not replace the corn by weight.
Shopping for this recipe
Your list uses the selected servings and fridge. Stock quantities are unknown — check you have enough.
Optional ingredients and substitutions
You’ll need
kitchen scales and a small-volume measuring jug · knife and chopping board · small sieve · citrus juicer · small glass or ceramic bowl with a cover · spoon · fridge · four small serving bowls
Method
0/4 stepsPrepare the ingredients
Wash the tomato, coriander and citrus fruit; dry the coriander. Peel the onion, cut into very thin, short strips, briefly rinse under cold water in a sieve and drain thoroughly. Dice the tomato into roughly 5 mm pieces and finely chop the coriander. Squeeze and measure the juices, removing any pips. Finally, take the chilled prawns out of the fridge, pat dry and cut larger ones into roughly 1 cm pieces; leave small ones whole. Allow about 15 minutes for preparation.
Prepare the ingredients Mix the ceviche
In a small glass or ceramic bowl, mix the lime juice with the orange juice and a little salt. Add the cold prawns, tomato, drained onion and all the chopped coriander. Mix gently so the marinade coats every ingredient. Taste and adjust the salt if needed. Cover the bowl and refrigerate immediately.
Mix the ceviche Chill in the marinade
Marinate for 1 hour, starting when the covered bowl goes into the fridge at 4°C or below. The mixture should then be thoroughly chilled, the onion slightly milder and the tomato pieces still distinct and firm. If the ceviche is not cold throughout, leave it in the fridge and check again after 15 minutes. Do not wait for the prawns to change colour: they are already cooked.
1:00:00Chill in the marinade Serve with crunchy corn
Just before serving, gently stir the cold ceviche. Divide the prawns, vegetables and all the marinade evenly between small bowls, allowing approximately 50 g per portion. Scatter the toasted corn over the top and serve immediately, before it loses its crunch.
Serve with crunchy corn
My note for next time
Saved automatically in this browser. This note is not sent to the editors. 0/2000
Tips
- The prawns must be fully cooked before they go into the marinade. If preparing them yourself, cook until the flesh is firm and opaque throughout, then chill promptly in iced water, drain thoroughly and refrigerate. Citrus juice does not replace cooking.
- You can marinate the ceviche for 2 hours rather than 1 hour; this adds 1 hour to the total time. Keep it refrigerated throughout.
- Briefly rinsing the thinly sliced onion softens its sharpness. Drain it thoroughly so it does not dilute the marinade.
- Do not add the corn early: it quickly softens in the juice. Alternatively, place a small unsweetened plantain crisp on each portion.
Storage
Keep the ceviche covered in the fridge at 4°C or below, without the crunchy topping. Ideally serve it the same day; use any leftovers within 24 hours, without exceeding the storage life of the previously cooked prawns. Adding citrus juice does not extend their storage life. Do not freeze the assembled ceviche, as the vegetables lose their firmness.
Timing
Hands-on: 22 min · Cooking: 0 min · Resting: 1 hr
The total allows for tasks done in parallel. The individual times can overlap.
