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 1x
- 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
- 1 gr Sweet Corn (to make 400g of corn water)
- 400g Spanish red prawns
- 2 ripe avocados
- 1 red onion, finely chopped
- 1 bunch cilantro, chopped
- 4 limes, juiced
- Salt to taste
- Black pepper to taste
Instructions
- Prepare the corn water by boiling the sweet corn in water and then straining it.
- Peel and devein the prawns, then cut them into bite-sized pieces.
- In a bowl, combine the prawns with lime juice, ensuring they are fully submerged. Let them marinate for about 15 minutes until they turn opaque.
- Add the chopped red onion, cilantro, and corn water to the prawns.
- Dice the avocados and gently fold them into the ceviche.
- Season with salt and black pepper to taste.
- Serve immediately with additional lime wedges if desired.
- 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.
1 gram of sweet corn??? Is this correct?