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Carabinero Prawn Ceviche

35mins

4 people

Prep Time

10mins

Cook Time

25mins

Total Time

35mins

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.

Ingredients
Method

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

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.
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.
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.

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

Method

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.
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.
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.

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La Chinata Lemon Olive Oil

£5.25
Carabinero Prawns

£60.00

Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Carabinero Prawn Ceviche

La Chinata Lemon Olive Oil