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    Carabinero Prawn Ceviche, Learn how to make prawn ceviche Spanish Fish Recipes, Spanish Starters & Appetisers, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2018/01/carabinero_prawn_ceviche-e1515964668695-1.jpg

    Carabinero Prawn Ceviche

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10mins
    Prep
    Cook time
    25mins
    Prep
    Total time
    35mins
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    Ingredients

    • 16 whole carabinero prawns, heads removed, clean and gutted
    • Juice of 8 whole limes
    • ½ small red chilli, seeds removed and thinly diced
    • 3 pink lady apples, core removed and roughly chopped
    • 1 tablespoon of unsalted butter
    • 1 granny smith apple, cut into thin match sticks
    • 2 tablespoons of fresh coriander, finely chopped
    • Extra virgin olive oil for drizzling
    • Sea salt, black pepper and a pinch of caster sugar to season

    Introduction

    Carabinero prawns work so well in a ceviche. The prawns have such a beautiful sweet flavour that they balance so well when you marinate them in lime juice. In this dish I serve them with some pink lady apple puree, fresh granny smith apple, chopped coriander, chilli and a drizzle of lemon infused olive oil for a tasty and delicate start to a meal.

    Method

    1. Start by slicing the carabinero prawn tails in half lengthways. In a large shallow dish, lay the slices of carabinero and sprinkle with fine sea salt. Set aside for 10 minutes. Once the 10 minutes are up, add the fresh lime juice to the prawns. The juice should completely cover the prawns; if not, add a little more. Cover with cling film and place in the fridge for a further 10 mins.
    2. To make the apple puree, gently warm the chopped pink lady apples and butter in a medium size sauce pan, cover and cook for 5 minutes until soft. Blend with a fork or food processor until a smooth puree is obtained. Allow the puree to cool down.
    3. Remove the prawns from the lime juice and discard the juice. On a chilled plate, spoon the pink lady apple puree and lay the thin slices of carabinero prawns on each plate, make sure you spread the slices out. Scatter the finely chopped chillies, chopped coriander and drizzle some lemon infused extra virgin olive oil.  Season with some cracked black pepper and a pinch of caster sugar. Pair this dish with a creamy white wine, such as our Luna Beberide Godello.

    Shop Ingredients

    Carabinero Prawns 15/20

    £105.00

    La Chinata Lemon Olive Oil

    £6.90

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