Ecuadorian prawn ceviche

Discover the distinctive, vivid flavours of Latin American cuisine with Douglas Rodriguez's tasty recipe for marinated prawns
By Douglas Rodriguez
Ecuadorian prawn ceviche
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes plus 6-8 hrs for marinading
  • Effort: easy



  • 450 g raw prawns, peeled and de-veined
  • 1 large tomato, roasted, peeled and de-seeded
  • 2 jalapeƱo chillies, or other mild chilliesroasted peeled and de-seeded
  • 2 red peppers, roasted, peeled and de-seeded
  • 0.5 medium onions, roasted
  • 165 ml fresh lime juice
  • 110 ml fresh orange juice
  • 55 ml tomato juice
  • 1 tsp tabasco
  • 2 tsp sugar
  • 1 pinches salt

For the garnish

  • 1 red onions, thinly sliced
  • 2 tbsp chopped chives
  • 2 tbsp spring onions, chopped
  • 6 coriander leaves
  • 1 large tomato, chopped

To serve

  • plain popcorn, or corn snacks


1. Bring a saucepan of water to the boil. Add the prawns and cook for 2 minutes. Drain and plunge at once into a bowl of iced water. Tip the prawns into a colander and pat dry.

2. Place the roasted tomato, jalapeno peppers, red peppers, onion, lime juice, orange juice, tomato juice, Tabasco sauce, sugar and salt in a food processor - blend together.

3. Pour the roasted tomato mixture over the prawns, mix together, cover and chill for 6-8 hours, or overnight.

4. Combine the red onion, chives, spring onion, coriander and tomato and toss with the prawns just before serving.

5. Serve with plain popcorn or crunchy corn snacks.

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