Ceviche de Camarones (Mexican Prawn Cocktail)
Serves: 4
Whether you call them shrimp or prawns, they’re versatile summertime treats, hot off the grill or as an appetizer. A short cooking time keeps them sweet and tender. See below for additional information.
Ingredients
Preparation
NotesIngredients
- 1/2 cup plus 2 tablespoons fresh lime juice Add to list
- 1 pound unpeeled small prawns Add to list
- 1/2 medium white onion, chopped Add to list
- 1/3 cup chopped cilantro Add to list
- 1 to 3 jalapeño peppers (to taste), minced Add to list
- 2 tablespoons extra-virgin olive oil Add to list
- Salt to taste Add to list
- 1 tomato, thinly sliced Add to list
- 1 small avocado, sliced Add to list
- Tortilla chips, tostadas or crackers for serving Add to list
Preparation
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add prawns to water, cover and bring to a boil. When it returns to a boil, remove lid and pour off liquid. Replace the lid and let the shrimp steam off the heat for 10 minutes. Spread out the prawns on a plate to cool completely.
Peel and devein the prawns, removing shells and tails. Toss with the remaining 1/2 cup lime juice, cover and refrigerate for 1 hour.
In a large bowl, combine prawns, onions, cilantro, jalapeños, olive oil and salt. Serve in a glass serving bowl or martini glasses with tomato and avocado slices. Serve with tortilla chips, tostadas or crackers.
Notes
Shrimp basics
What’s the difference between prawns and shrimp?
There’s a scientific distinction between the closely related prawns and shrimp (order Decapoda), but the two words are used interchangeably in markets and restaurants.
Where are PCC’s prawns from?
PCC’s prawns are trap-caught off the Florida coast and south to the mid-Atlantic. Alaska spot prawns also are available fresh from late October through January, and frozen at other times.
How do you clean prawns?
If whole, twist off the head, then pull off the legs. Starting at the thick end, remove shells, working down to the tail. Leave the tail on if desired; if not, pinch the end of the tail and pull it gently away from the body. With a paring knife, make a shallow cut along the back to expose the vein. Remove the vein with the knife, then rinse clean.
What is a “butterflied” prawn?
This treatment helps large prawns cook faster and makes a nice presentation. Starting at the thick end, cut along the back almost all the way through the meat. Cook as directed in any recipe.
Recipe by , PCC Cooks instructor
Source: Sound Consumer August 2008
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