Ecuadorian ceviche

Method 7 steps

1. 1

   Peel the prawns, boil the shells in a litre of water for twenty minutes and strain the broth.

2. 2

   Poach the prawns in that broth for exactly two minutes and drop them straight into iced water.

3. 3

   Chill the broth completely; it becomes the base of the dressing.

4. 4

   Slice the red onion thin, rinse it in cold water and cure it in lime juice with salt.

5. 5

   Blend two tomatoes to a purée and mix it with the ketchup, mustard, orange juice and the cold broth.

6. 6

   Combine the prawns, cured onion, chopped tomatoes and the dressing.

7. 7

   Chill it an hour, stir in the coriander and serve with popcorn and plantain crisps.