I first had red prawn ceviche in a small restaurant in Madrid where the chef brought it to the table in a shallow bowl with a ladle of corn water poured over it at the last second. Spanish red prawns cut into pieces and marinated in the juice of four limes until they turned opaque. Mixed with finely chopped red onion, fresh cilantro, and the corn water, a broth made by boiling sweet corn and straining the liquid. Diced ripe avocado folded in at the end.
The corn water is the move that separates this from every other ceviche. It is mild and sweet, almost like a light broth, and it pools around the prawns and avocado. The lime does the cooking. The cilantro and onion do the seasoning. The avocado makes each bite rich and cool. It is a dish that tastes like the ocean and a cornfield at the same time.
Tips for Making Red Prawn Ceviche with Corn Water
Marinate the prawns in lime juice for fifteen minutes
The lime juice chemically cooks the prawns. Fifteen minutes is enough for bite-sized pieces to turn from translucent to opaque. Longer than thirty minutes and the texture gets rubbery.
Use fresh lime juice, not bottled. Fresh juice has a brighter acidity that bottled cannot match.
Make the corn water ahead
Boil the sweet corn in water until the liquid is flavoured and slightly sweet. Strain and chill.
The corn water should be cold when you add it to the ceviche. Warm liquid would start cooking the avocado and wilting the cilantro.
Red Prawn Ceviche
- Total Time: 30 minutes
- Yield: Serves 10
- Diet: Gluten-Free
Description
A vibrant and flavorful ceviche featuring Spanish red prawns, creamy avocado, and sweet corn, bringing a Latin American flair to your table.
Ingredients
For the Corn Water:
- 2 ears sweet corn, kernels cut from the cobs, or about 1 1/2 cups corn kernels
- 2 cups water (475 ml)
- Pinch of salt
For the Ceviche:
- 14 ounces Spanish red prawns or other very fresh prawns (400 g), peeled and deveined
- Juice of 4 limes
- 2 ripe avocados, diced
- 1/2 red onion, thinly sliced
- 2 tablespoons chopped cilantro
- 1/2 to 3/4 cup chilled corn water (120 to 180 ml), or as needed
- 1/2 cup cooked corn kernels, chilled
- Salt, to taste
- Black pepper, to taste
For Serving:
- Extra cilantro, optional
- Lime wedges, optional
Instructions
Add the corn kernels and cobs, if using fresh ears, to a small saucepan.
Add the water and a pinch of salt.
Bring to a boil, then reduce the heat and cook for about 10 minutes.
Strain the liquid into a bowl, pressing on the corn to extract as much liquid as possible.
Discard the corn solids and cobs.
Refrigerate the corn water until cold.
Peel and devein the prawns if this has not already been done.
Cut the prawns into bite-sized pieces.
Place the prawns in a non-reactive bowl, such as glass or stainless steel.
Add the lime juice and a pinch of salt to the prawns.
Stir so the prawns are coated in the lime juice.
Cover and refrigerate for about 15 minutes, or until the prawns turn opaque.
Cook 1/2 cup corn kernels in boiling salted water for 2 to 3 minutes, until just cooked.
Drain and chill before adding to the ceviche.
Add the diced avocado, sliced red onion, and chopped cilantro to the prawns.
Add ½ cup of the chilled corn water and stir.
Taste and adjust with more salt, black pepper, lime juice, or corn water as needed.
Serve the ceviche cold, with extra cilantro, corn, and lime wedges if using.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 300
- Fat: 8
- Carbohydrates: 10
- Fiber: 4
- Protein: 15
Frequently Asked Questions
What are Spanish red prawns?
A variety of large prawns from the Mediterranean, prized for their sweet flavour and firm texture. Any large, fresh prawns or shrimp work as a substitute.
Can I skip the corn water?
You can, but you lose the sweet, brothy element that makes this recipe different. Without it, you have a standard lime ceviche, which is still good but less interesting.
How far ahead can I make this?
Make the corn water a day ahead. Marinate the prawns and assemble the ceviche no more than thirty minutes before serving. The avocado browns and the prawns overcook in the lime acid.
We made this for a light dinner last night and I would never have thought to pour corn water over ceviche. Incredible!
1 gram of sweet corn??? Is this correct?
We’re wondering the same!!
Paz, thanks again, amounts are now corrected. Weird typo!!
Reads like a typo to me. I boiled the kernels from two ears to make the corn water and that was plenty!
Oh dear, YES!! Thank you for these comments, you are obviously aboslutely right. There was a weird typo in the ingredients list, and that has been updated now!! Thank you again.