Recipe of the week: Prawns ceviche

This is a simple, fresh and flavourful dish, traditional in Central and South American cuisine. A light dish that can be enjoyed as an appetizer, as a party hors d’oeuvres or as an afternoon snack. Shrimp is quickly cooked, finished with fresh lime and orange juice, spiked with a dash of ginger and jalapeo− you can almost taste the ocean. Preparation time: 50 minutes. Portions: 4.

Ingredients

2 tbsp olive oil
1 tsp ground white pepper
60 g of orange tapioca cooked
2 tsp grated ginger
1 tsp grated garlic
2 tbsp chopped coriander
1 jalapeo sliced
Juice of 2 limes
4 tbsp of mango brunoise
Juice of 1 orange
red onion julienned
400 gr of pinky or pacific prawns pre cooked
2 tbsp of ikura (salmon roe)

Directions

Mix everything together in a bowl, and serve. Finish with chopped coriander and a drizzle of olive oil.