Fresh, zingy, delicious and perfect for a summers day. Ecuadorian ceviche differs from its Peruvian cousin with the inclusion of tomatoes and bell peppers. Ceviche is eaten all over Ecuador, but particular good (and fresh) in coastal areas. If you feel a little squeamish about making ceviche from raw fish, but would like to try the dish, this is the recipe for you as it uses already cooked prawns. And the best thing? It’s super simple to make.
Serves: 6 people main / 10 people for appetizers
Time: 1 hour 30 minutes
Ingredients
1kg prawns, peeled
5 tomatoes, diced
1 red bell pepper, deseeded and diced
2 onions, thinly sliced
150mls tomato juice
1 orange, juiced
12 limes, juiced
1 handful of coriander, finely chopped
Salt and pepper to taste
Popcorn, salted (optional)
Method
Fill a large pan with water and add a little salt. Once boiling, add the prawns and cook for 1 minute or until just cooked. Drain and leave to cool. Add the juice of one lime to the thinly sliced onions and leave to marinate. Add all the ingredients together including the onions in a large bowl and add seasoning to taste. Leave in the fridge for 1 hour for the flavours to mix properly. Sprinkle a little more chopped coriander over the top and serve accompanied with salted popcorn and cold beer.
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