Prawns Ceviche with Cucumber-Herbs Marinade.
While I dream of being by the sea, soaking up the sun with a chilled beer on the side, a bit of ceviche for lunch followed up by a long siesta, ahh that’s the life!
I’m quickly back to reality in my suburban garden and can’t help thinking well at least I can still make that ceviche , so if you find like myself on a staycation this summer I invite you to make the most of it and to create nice experiences with your family and to have a bit of fun, God knows we all need it!
This ceviche its so fresh, full of herby flavour combined with cucumber and lime make the most wonderful and refreshing marinade , a kick is added by crumbling spicy arbol chili on top . Also made with cooked prawns for all of those who may feel a bit squeamish about eating raw fish, just by a pack of good quality cooked prawns from the supermarket to make it even more convenient!
I recommend this dish on a hot summer day, served as “botana” or “ starter” , with tostaditas or tortilla chips on the side , get that very cold beer or glass of chilled white wine and enjoy it while you sit with your family or friends (where allowed ) in the garden, because hey it is still summer after all!
Serves 3 -4
Ingredients:
2 cups of cucumber, (one cup finely diced, other cup chopped roughly for your marinade).
1 cup of baby spinach, (washed and chopped roughly).
1/2 cup of fresh chervil or parsley.
1/2 cup of coriander, (with stems and chopped roughly).
2 limes , (juice and zest).
2 tbsp of extra virgin olive oil.
1 tsp of maldon salt.
1/2 tsp of black coarse pepper.
300 grams of organic cooked king prawns .
1 carrot, (peeled and finely diced).
1/2 onion, (finely diced).
2 arbol chillies, or any dried spicy chilli.
Garnish.
Fresh or dried blue corn flowers , ( Not necessary but a nice touch and they are also edible).
Tortilla chips or tostadas to serve .
Method:
Start by making your herby marinade in the blender add your cucumber, spinach, chervil, coriander, lime juice, extra virgin olive oil, salt and pepper, blend smooth and reserve.
Chop the cooked king prawns into smaller pieces, place them into a medium size bowl, add the carrots, onion and cucumber.
Pour 3/4 of the herby- lime marinade in, crumble the arbol chilli on top and mix with a spoon, taste and adjust seasoning if necessary, cover with cling film and reserve in the fridge for 30 minutes at least (to allow the flavours to come together).
Serve on a nice platter (extra plates for everyone on the side) add the remaining marinade on top , decorate with fresh or dried blue corn flowers and tortilla chips or tostadas on the side, enjoy!
