Ceviche en carretas

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas), usually with native black clams. We’ve used prawns here – clams would also work well in the mix. Unlike most ceviches, where prawns are added raw to the acidic juices of the marinade to “cook”, here they are lightly boiled first and the stock is used in the marinade, along with a good splash of lime juice.

The prawns can be chopped so the ceviche can be scooped up with fried tortillas or large corn chips.

This ceviche, a great appetiser for a dinner party, is often served with tomato ketchup, which seems like an unusual condiment, but the sweetness of the sauce balances out the acid in the marinade.

Prep time 20 mins, cook 10 mins (plus chilling, marinading)

Serves 4

16 uncooked king prawns, heads removed, peeled, a handful of shells reserved

200 ml lime juice (from about 8 limes), or to taste

Juice of ½ orange

1 green jalapeño chilli, finely chopped 1 Spanish onion, very thinly sliced

½ cup coarsely chopped coriander

2 ripe tomatoes, diced

1 avocado, sliced

Large corn chips (optional) and tomato ketchup, to serve

1 Bring 1½ litres water and 2 tsp salt to the boil in a large saucepan, add prawn shells, return to the boil, then reduce heat and simmer until stock is flavoured (2-4 minutes). Strain, discarding shells, then return stock to pan, add prawns and simmer until opaque (1-2 minutes). Drain, reserving 250ml cooking liquid, and cool.

2 Combine citrus juices and jalapeño with prawns and stock and refrigerate to chill

(1-2 hours).

3 Place onion, 250ml cold water and 3 tsp salt in a bowl and refrigerate to soften (5-7 minutes), then drain.

4 Stir coriander into ceviche, top with diced tomato, avocado and onion, and serve with corn chips and ketchup.

Wine suggestion Crisp young riesling.