Header Rösti with ceviche

Rösti rounds with ceviche of prawns

Tiger milk is the Peruvian name for the lemon marinade in which prawns are ‘cooked’ for the ceviche. Serve on crunchy rösti rounds.

Ingredients (4 servings):


• 12 Aviko Hashbrown Röstiko Rounds
• 1 small red onion
• 1 small red chili pepper
• 1 clove of garlic
• 1 bunch of coriander (15 g)
• 75 ml extra virgin olive oil
• 24-36 unpeeled raw prawns
• 1 orange
• 3 limes
• 2 tomatoes
• ½ mango
• ½ avocado

Aviko rostiko rounds header

Method


Preparation: 1 hour

  • Slice the red onion in thin slices (julienne). Lay the slices in a bowl of cold water for 10-15 minutes, for a milder flavour. Now dab them dry using kitchen paper.
  • Meanwhile, finely chop the red pepper (remove the seeds), garlic and coriander. Mix them with the olive oil and season to taste with salt and pepper.
  • Spoon the prawns through the marinade, cover and set aside in the fridge for 15 minutes.
  • Remove the prawns from the marinade (save the marinade). Heat a frying pan, possibly adding a little extra olive oil. Fry the prawns until just turning pink. Leave to cool slightly and peel them.
  • Juice the orange and limes. Spoon the red onion and prawns into a large bowl with the lemon juice. Leave to marinate, covered, in the fridge for a further 30 minutes; the lemon juice will ‘cook’ the prawns.
  • Meanwhile, prepare the rösti rounds in accordance with the instructions on the packaging. Leave to cool to room temperature.
  • Quarter the tomatoes and remove the seeds. Thinly slice the tomato flesh. Mix it with the saved chilli-coriander marinade through the lemon juice, marinate with the prawns.
  • Thinly slice the mango and avocado flesh. Carefully add them to the prawn mixture.
  • Place the rösti rounds on 4 plates. Top the rösti rounds with the prawn ceviche, tomato, mango and avocado. Serve immediately.