Cebiche de Camarón (Prawn Ceviche) is a traditional Ecuadorian recipe for a classic starter of prawns that are boiled to cook and dressed with red onion, ketchup, oil, sugar and citrus juice before serving garnished with coriander (cilantro leaves). The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Prawn Ceviche (Cebiche de Camarón).
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Cebiche de Camarón (Prawn Ceviche) a Classic Ecuadorian recipe for a starter of prawns that are boiled to cook and dressed with red onion, ketchup, oil, sugar and citrus juice before serving garnished with coriander (cilantro leaves).
Ingredients:
500g prawns, heads removed
225g red onion, finely chopped ketchup
olive oil
1/2 tsp sugar
60ml orange juice
120ml lemon juice
1 tbsp fresh coriander leaves, finely chopped
Method:
Combine the onion and lemon juice in a bowl. Clean the prawns, place in a pan with 1l water then season to taste, bring to a boil and cook for 2 minutes, or until just pink.
Drain the prawns (reserve the cooking liquid), and place in a clean bowl. Add ketchup to the onion mix, to taste then stir into the prawns. Stir in the coriander leaves and orange juice then sweeten with sugar and add a little olive oil. Dilute with 250ml of the prawn cooking liquid.
Serve in individual bowls, accompanied by roasted maize or popcorn.
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