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Red Prawn Ceviche

by Chef Toni Romero
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