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Red Prawn Ceviche, Avocado, and Corn by Chef Antonio Romero

Red Prawn Ceviche, Avocado, and Corn by Chef Antonio Romero

The chef and owner of Suculent in Barcelona, elBulli alumni Toni Romero teaches you how to make one of his guests’ favorite dishes. A Latin American explosion of flavor that stands out from his mostly Spanish and Mediterranean influenced flavors.

You can spell it ceviche, cebiche, seviche or sebiche and it’s one of Peru’s most beloved dishes. In Suculent, his Barcelona eatery, chef Toni prepares one of the best. Spanish red prawns, corn and avocados are the main ingredients of this recipe that he has kept on his menu since day one, even against the advice of one of his mentors…

Antonio Romero, chef and of Suculent Restaurant in Barcelona. Photo by David Egui.

“The first day that we opened Ferrán Adrià came to eat and told me: I really like the menu but what’s this ceviche doing here? And I told him he was right, but I didn’t take it off the menu,” says Antonio while he laughs. “And I always pay attention and do what he tells me too… But at the end of the day I knew that this one was going to be a guest favorite, and years later it still is.”

Prepare it at home following this recipe: (for 10 pax)

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Red Prawn Ceviche

by Chef Toni Romero
4 from 1 vote
Cuisine Peruvian
Servings 10


  • 1 gr Sweet Corn (to make 400g of corn water)
  • 600 gr Lemons (for 200g of lemon juice)
  • 0.2 % Xanthan
  • 50 Red Prawns (keep the heads)
  • 50 gr Coriander
  • 100 gr Olive Oil extra virgin
  • 1 Chile Rocoto
  • 2 trays Coriander Sprouts
  • 3 Onions
  • 10 Chives
  • 10 Purple Mini Chives
  • 2 Lemons
  • 30 Coriander Flowers
  • 3 Avocados
  • Salt
  • Pepper


  • Crush the sweet corn in the thermomix or food processor
  • Strain the mixture with a superbag
  • Squeeze the lemons
  • Strain the juice obtained
  • Mix the lemon juice with the corn water, salt, and the xanthan and blend
  • Separate the head from the prawns with a knife, so that you have a little meat left on the head
  • Peel the prawns and store in the fridge
  • Blanch the heads in boiling salted water for 2 minutes
  • Remove and reserve
  • Blanch the coriander in boiling water for 1 second
  • Cool the coriander in ice water, to fix the green color
  • Drain well and blend with the olive oil, until there is a green oil with the very fine coriander
  • Remove the seeds from the chili
  • Cut into brunoise
  • Store in an airtight container in the fridge
  • With the help of scissors, cut the sprouts
  • Reserve covered with a damp paper
  • Cut the chives in half julienne
  • Cut the mini chives in half
  • Cut the purple mini-chives into rings
  • Season the peeled prawn
  • Open the avocado and cut into slices
  • Season the julienned onions and the avocado slices
  • Arrange the avocado slices, onions and chives at the base of the plate
  • On top, place the prawns and prawn heads
  • Sauce everything with the corn and lemon sauce and the chopped hot pepper
  • Garnish with a little coriander oil
  • Finish with some coriander sprouts, 3 coriander flowers and lemon zest
Keyword ceviche

Discover more about Suculent and Toni Romero’s work in “Suculent: Cooking the Soul of Barcelona”.

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