Ceviche is one of the most common seafood dishes in South America, but each country has its variation. The Colombian ceviche includes tomato sauce to achieve a tangy taste and, unlike the others, it uses already cooked prawns. Chef Sergio Parra talks us through the making of this dish.
1.5kg king prawns (cooked or raw)
350g red onion
100ml lime juice
1 garlic clove, crushed
100ml orange juice
300g tomato sauce
50g finely chopped coriander
50ml Tabasco sauce
Salt and pepper, to taste
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
If you’re using cooked prawns, skip this first step. To cook raw prawns, remove their head and tails, and devein them. In a large pot, boil the prawns in water with a splash of white wine and lemon juice, for 4-5 minutes until just tender.
Place the cooked prawns in a bowl with the onion, lime juice and garlic. The lime juice is to cook the onion and give taste to the prawns. Leave to marinate for 10 minutes.
Add the remaining ingredients and mix well until you get a balanced flavour (predominantly sharp and acidic).
Finally spoon into a lettuce cup and serve with crackers.