Prawn Ceviche
Prawn Ceviche | Recipe
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Prawn Ceviche | Recipe

Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
30 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons
  • 2 tsp
    Salmon Seasoning
    The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
  • 200 g
    Argentine red prawns (headless)
  • 1
    lime
  • 3 tbsp
    extra virgin olive oil
  • salt, to taste
  • 2
    radishes
  • 1/4
    fennel bulb
  • 1 handful
    fresh cress
  • 2 sprigs
    fresh dill

1
Peel the prawns and remove the black vein if necessary. Slice each prawn in half lengthwise.


2
Arrange the prawn halves next to each other in a freezer bag. Seal the bag, then gently press the prawns flat using the bottom of a casserole dish.


3
Place the freezer bag in the freezer for around 15 minutes to allow the prawns to firm up slightly.


4
While the prawns chill, juice the lime into a small bowl. Mix in the olive oil, a pinch of salt and the Salmon Seasoning until well combined.


5
Thinly slice the radishes. Wash the fennel bulb and cut it into fine strips.


6
Remove the prawns from the freezer, carefully taking them out of the bag. Arrange the prawns on a serving plate.


7
Drizzle the dressing evenly over the prawns. Decoratively arrange the cress, radish slices and fennel strips on top. Roughly pluck the dill and scatter it over the dish.


8
Serve the prawn ceviche immediately.

Method

1
Peel the prawns and remove the black vein if necessary. Slice each prawn in half lengthwise.


2
Arrange the prawn halves next to each other in a freezer bag. Seal the bag, then gently press the prawns flat using the bottom of a casserole dish.


3
Place the freezer bag in the freezer for around 15 minutes to allow the prawns to firm up slightly.


4
While the prawns chill, juice the lime into a small bowl. Mix in the olive oil, a pinch of salt and the Salmon Seasoning until well combined.


5
Thinly slice the radishes. Wash the fennel bulb and cut it into fine strips.


6
Remove the prawns from the freezer, carefully taking them out of the bag. Arrange the prawns on a serving plate.


7
Drizzle the dressing evenly over the prawns. Decoratively arrange the cress, radish slices and fennel strips on top. Roughly pluck the dill and scatter it over the dish.


8
Serve the prawn ceviche immediately.

Prawn ceviche recipe

This prawn ceviche is a light, elegant starter, perfect for adding a touch of Mediterranean flair to your meal. The delicate prawns paired with crisp vegetables and a zesty lime dressing are ideal as a starter over the festive period. 

 

 

What is ceviche?

Ceviche is a traditional Latin American dish made by marinating raw seafood in citrus, which “cooks” the seafood through a process called denaturation. This process changes the proteins in the prawns, effectively killing any harmful bacteria and ensuring the dish is both delicious and safe. Our prawn carpaccio is a Mediterranean twist on prawn ceviche, featuring delicate Argentine red prawns in lime juice and paired with fresh garnishes like radishes, fennel and dill. It brings a refreshing blend of classic ceviche technique with Mediterranean flavours for a truly unique starter.

Ingredients

Persons
  • 2 tsp
    Salmon Seasoning
    The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
  • 200 g
    Argentine red prawns (headless)
  • 1
    lime
  • 3 tbsp
    extra virgin olive oil
  • salt, to taste
  • 2
    radishes
  • 1/4
    fennel bulb
  • 1 handful
    fresh cress
  • 2 sprigs
    fresh dill
Recipe

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