There is nothing fresher, faster, easier and more delicious than a good ceviche. This option combines the flavours of grapefruit and orange, in a different take on the usually lime or lemon based ceviches. The prawns also offer a special touch for you to enjoy as temperatures start to rise.
Ingredients
- 400 g prawns
- 1 small red pepper
- 1 small red onion or 2 spring onions
- 1 medium-sized greenish mango
- 1 sweet or spicy ají (depending on your preference*)
- 4 limes
- 2 grapefruits or oranges
- Salt
- Black pepper
- Fresh coriander
Instructions
- Boil water in a pan, for the prawns. When it starts to boil, introduce the prawns and remove them after 30 seconds. Dip them in ice water and set aside.
- Meanwhile, finely dice the pepper, onion and ají and place them in a bowl.
- Peel the mango and finely dice, adding them into the bowl.
- Peel the grapefruits and oranges, removing all the white pith and separate the slices carefully. Do this over a bowl to catch any juice that is squeezed in the process.
- Cut the orange slices into 2 or 3 pieces and add them to the mixture.
- Peel the prawns, remove the heads and intestine and cut them into 3 or 4 pieces.
- Add to the mixture. If you want, set a few whole slices aside to decorate.
- Season with a little salt and pepper, add the juice that the orange released when separating the slices, as well as the lime juice and chopped coriander. Mix well and leave to marinate for 15 minutes in the fridge.
- Finally, serve in individual bowls or cups. Decorate with an entire prawn or grapefruit slice and a little chopped coriander on top. Now, time to enjoy this wonderful dish!