Ceviche de Camarón

63

Growing up in a seaport town has its benefits, your life is full of amazing, extremely fresh seafood and fish. Ensenada, the place where I am from in Mexico, is well known because of its wonderful seafood produce. My dad used to go to “El Mercado Negro” the fish market, to buy fish and prawns and sometimes on a weekend we used to go slightly out of Ensenada to a beach to pick mussels from the rocks, my dad used to go onto the rocky beach to get them out of the rocks. Those were good times and my most precious Mexican Food Memories of my childhood that I treasured like gold.

One of my favourite seafood dish of all times is the prawn ceviche Ensenada style, it is a recipe made with very simple ingredients, but when all the ingredients are put together, they mix creating this wonderful symphony of Mexican flavours, tangy, fresh and delicious.

Let me know if you like this recipe, remember that your feedback is very important to me.

Love,

Karla X

Ceviche de Camarón

Servings 10 tostadas
Prep Time 20 mins
Cook Time 20 mins

Ingredients

To make the ceviche

  • 500 g extra large raw king prawns cleaned and heads and skin off
  • 4 small tomatoes finely diced
  • 1 medium white onion finely diced
  • 1 cup fresh coriander finely chopped
  • 1 ½ cups freshly squeezed lime juice
  • 1 tsp salt

To serve

  • 10 corn tostadas
  • 1 cup mayonnaise
  • 2 perfectly ripe avocados peeled and thinly sliced
  • salsa macha

Instructions

  • Cleaned the prawns and then dice them in small pieces. Place them in a large bowl.
  • Add the lime juice and salt. Mix, making sure the lime juice is covering the prawns. Cover them with cling film and place them in the fridge for 20 minutes or until the prawns have turned pink.
  • In the meantime, chop all the vegetables and set aside.
  • When the prawns are pink add the vegetables and mix. Check if they need more salt and place them back in the fridge for 10 more minutes.
  • Eat the ceviche cold and over a corn tostada, very Ensenada style. Spread some mayo over the tostada, top it with prawn ceviche and then top it with slices of avocado and finish it off with a spicy salsa macha, open a cold cervecita (beer) and enjoy! Perfect for a hot summer day.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, ceviche, seafood

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.

Listo!

Provecho!

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