In Ecuador we eat ceviche with salted popcorn or grilled corn.
- 1 kg prawns
- 1 red onion if possible
- 2 lemons
- 4 medium tomatoes
- ½ bunch of parsley
- 1 C. mustard
- 6 tbsp. olive oil
- salt pepper
Preparation 1 hour
Rest 2 hours
Dice the onion. In a salad bowl, marinate the onion and lemon juice for 30 minutes. Meanwhile, peel the prawns and add them to the marinade, leave to stand for 30 minutes.
Carve an onion
Scald the tomatoes for 2 minutes then run them under cold water. In a blender, reduce the tomatoes to juice then pass through a sieve to remove the seeds and add the tomato juice to the marinade.
Add all the remaining ingredients to give it a hint of sweetness (you can add 2 tbsp of ketchup).
Chop the parsley and add it last. Leave this appetizer in the fridge for an hour.
How to chop your herbs?
The word “ceviche” originates from Ecuador and was originally made from shrimp. Today there are chicken, fish or mussel ceviche.