Ceviche is a typical Central and South American recipe that consists of marinating fish or shellfish with citrus dressings. Consumed cold it is very refreshing. If you also add a spicy - Tabasco sauce - you will sweat a lot, which will refresh you even more (this is the reason why very hot countries tend to have many spicy dishes in their recipe book).
INGREDIENTS
- 1 Kg (2.2 lbs) of prawns *
- 1 sweet or fresh red onion
- 4 ripe tomatoes
- 1 cup (200 ml) lime juice (preferably) or lemon
- Half a cup (100 ml) of orange juice
- Half a cup of natural crushed tomato
- 3 tablespoons chopped coriander
- 1 tablespoon of wine vinegar
- 1 tablespoon of Tabasco sauce
* If you want to get rid of the peeling process, buy them frozen without the shell.
First of all we are going to blanch the prawns. We put two liters of water (10 cups) on the fire with a handful of salt bringing it to a boil. We add the shellfish and when the water comes to a boil we keep it for half a minute. We take out and reserve.
In a clay pot, mix the lime juice, orange juice, a tablespoon of vinegar and a tablespoon of Tabasco, as well as the crushed tomato. On this mixture we place the peeled prawns. On top of the shellfish we place the julienned chopped onion and the finely chopped ripe tomatoes. Sprinkle the coriander and put it in the fridge, the lower part, to marinate for a minimum of 24 hours.
It is served very cold accompanied by boiled rice, corn or pasta and slices of lime or lemon so that the diner finishes refining the acidity point.
In case you didn't know, the Tabasco sauce does not come from Mexico, but from the United States. It is made from hot chili pepper, vinegar, water and salt macerated in oak barrels, being a patent owned by the company McIlhenny Co.