Red Prawn Ceviche
- Yield: 10 1x
- Cuisine: Peruvian
Ingredients
Scale
- 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
Instructions
- 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
Keywords: ceviche