Ah, the king prawns… we’ve seen them before in some recipes (see the parihuela, king prawns with quinoa and orange syrup or king prawn in sugar cane skewers) but it seems there isn’t a limit to the number of recipes you can prepare with them. This is a great variation of the fish cebiche recipe, for 6 people.
Ingredients:
- 2 kg (4 1/2 lb) of king prawns
- 2 medium onions, cut into julianne
- Juice of 10 limes (fresh)
- 2 yellow chili/peppers, cleaned and without seeds, cut into julianne
- Chopped parsley
- 2 tablespoons of Mirasol chili/pepper in paste (see the link) – optional
- 1 rocoto chili/pepper in slices, to decorate
- 3 sweet potatoes, cooked and cut in slices
- Corn kernels
- Lettuce leaves
- Salt
- Pepper
Preparation:
Clean and cook the king prawns in boiling water with a lot of salt, until their color change and get soft. Don’t cook in excess because they get hard. Remove from the flame, strain and cool down with cold water to stop the cooking process. Season with salt and pepper and put them on a dish.
Mix well the lime juice with the chopped parsley, the yellow chili/pepper and the onion. Add the Mirasol and finally, mix all this with the king prawns. Verify the season.
Serve on a dish decorated with lettuce leaves, sweet potato slices, corn kernels and rocoto slices.
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Technorati tags: Recipes, Peru, Peruvian Recipes, Recipes with king prawns, Entrees, Cebiche de Langostinos, King prawn cebiche.
Blogalaxia tags: Recipes, Peru, Peruvian Recipes, Recipes with king prawns, Entrees, Cebiche de Langostinos, King prawn cebiche.
