Ceviche is a dish which originates from Peru and usually consists of fresh, raw fish which is marinaded or cured in lime or lemon juice. Garlic, onion, coriander and seasoning are added to enhance the flavours. In Ecuador however they do things a little differently, the seafood is cooked briefly before marinading, giving it a different texture and taste. Maria showed me her family recipe, and how they make Cerviche in Guayaquil.
500g king prawns
3 small onions, finely chopped
2 cloves garlic, finely chopped
3 ripe tomatoes
5 limes, juiced
small bunch coriander, chopped
dried corn kernels
First, prepare the seafood. Peel, de-head and wash the prawns. Then chop the squid into 1cm cubes.
Boil the prawn heads in water for about 15 minutes. Blend the mixture and pass through a sieve to get rid of the bits. Leave the prawn stock to cool.
Lightly cook the prawns and squid in the stock for 5 minutes and remove from heat.
In another bowl squeeze the limes over the onion and garlic.
Grate the tomatoes using a cheese grater, tip the mixture into a sieve and leave to allow the water to drain away. Add the tomato pulp and coriander to the prawn and squid mixture. Serve in a large glass or bowl with half an avocado and some large corn kernels toasted in sunflower oil.