Ceviche king prawn with kohlrabi, pear + black quinoa

Ceviche king prawn with kohlrabi, pear + black quinoa

By
From
Poke
Serves
4
Photographer
Matt Russell

This tangy, fresh, summery dish is a lovely way to eat prawns (shrimp). It is important to get them as fresh as possible from your fishmonger. For the ceviche, we marinate the fish in a citrus-based, spicy Peruvian marinade called tiger’s milk – this stuff is so good you could drink it!

Ingredients

Quantity Ingredient

Marinade (tiger’s milk)

Quantity Ingredient
8 limes, juiced
1/2 orange, juiced
2 tablespoons cold water
1/2 mild red chilli, finely diced
1/2 teaspoon sea salt
4mm fresh ginger, julienned
couple fresh coriander stalks, finely chopped

Base

Quantity Ingredient
300g black quinoa
2 handfuls fresh coriander leaves and stems, finely chopped

Salad

Quantity Ingredient
1 red onion, peeled and finely sliced
2 pears, julienned
1 kohlrabi, julienned

Ceviche

Quantity Ingredient
10 large fresh tiger prawns, (ask your shmonger to get the freshest possible)

Method

  1. Combine all the ingredients for the tiger’s milk in a bowl, and let them infuse for 4 hours.
  2. Rinse the quinoa in cold water. Transfer to a pan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes. The grains will swell but should still have a little bite. Once cooked, drain well and place in a bowl to cool and dry.
  3. For the salad, soak the red onion in water for 15 minutes. Drain and dry the onion, then combine with the pear and kohlrabi.
  4. Rinse the prawns under cold water, peel and cut off the heads. De-vein by making a small incision along the back and removing the vein. Lightly salt the prawns, then place in the marinade to cure/cook in the acidity of the lime juice. This should take about 10 minutes.
  5. To serve, lightly season the quinoa with salt and a teaspoon of the tiger’s milk, then stir through the coriander. Pile up the salad and prawns, then spoon over some more of the tiger’s milk, and enjoy!
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