Ecuadorian ceviche

Ingredients

Quantities for 5 servings.

• 900 g Prawns, shell-on
• 3 piece Red onions
• 8 piece Limes
• 2 piece Orange
• 4 piece Tomatoes
• 4 tbsp Ketchup
• 1 tbsp Mustard
• 50 g Coriander
• 1 piece Chilli
• 100 g Popcorn, to serve
• 150 g Plantain crisps, to serve
• 40 ml Vegetable oil
• to taste Salt

Method

1. Peel the prawns, boil the shells in a litre of water for twenty minutes and strain the broth.
2. Poach the prawns in that broth for exactly two minutes and drop them straight into iced water.
3. Chill the broth completely; it becomes the base of the dressing.
4. Slice the red onion thin, rinse it in cold water and cure it in lime juice with salt.
5. Blend two tomatoes to a purée and mix it with the ketchup, mustard, orange juice and the cold broth.
6. Combine the prawns, cured onion, chopped tomatoes and the dressing.
7. Chill it an hour, stir in the coriander and serve with popcorn and plantain crisps.