Recipes
Prawn Ceviche

Prawn Ceviche | Recipe

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Prawn Ceviche | Recipe

Name: Prawn Ceviche
Cook time: 30 min
Yield: 2 Personen
Ingredients: 200 g Argentine red prawns (headless); 1 lime; 3 tbsp extra virgin olive oil; salt, to taste; 2 tsp JS Salmon Seasoning; 2 radishes; 1/4 fennel bulb; 1 handful fresh cress; 2 sprigs fresh dill

Nils – Head Chef

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0 % of 100

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Cooking Time:

30 min

Difficulty:

Easy

Persons

Ingredients

2 tsp

Salmon Seasoning
The dream mix for salmon a-fish-cionados £4.99 £99.80/kg incl. 0% tax, excl. shipping
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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

Method

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

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.

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

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.

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

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

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.

Serve the prawn ceviche immediately.

Method

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

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.

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

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.

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

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

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.

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
Discover more products
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

Prawn Ceviche | Recipe

Ingredients

Method

Prawn ceviche recipe

What is ceviche?

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