King prawn ceviche

Ingredients for 4 servings:

• 4 limes
• 2 limes, grated zest
• 4 lime(s), the juice
• 2 orange(s), unsprayed
• 1 orange(s), grated peel
• 2 orange(s), the juice
• Salt
• Sugar
• 2 small onions, red
• 2 chili peppers, red
• 1 beefsteak tomato(s)
• 2 bunch parsley, flat
• Coriander leaves
• 16 prawns, raw (black tigers)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mediterranean seafood

Mix the grated zest and juice of the limes and oranges in a large bowl. Stir in a pinch of salt and sugar. Peel the onions, slice them into wafer-thin rings, and add them to the juice. Clean the chili peppers, slit them open, and remove the seeds. Wash and finely chop. Add to the juice or season with Tabasco to make it as hot as possible. Score the beefsteak tomato, blanch it, and peel it. Halve it, remove the seeds, and dice the halves into the marinade. Mix thoroughly. Bring salted water to a boil. Wash the prawns and add them to the marinade. Reduce heat to low in a covered pan and let them simmer for 4 minutes. Drain, rinse with cold water, and remove all but the tails from the shells. Carefully remove the intestines. Let the prawns simmer in the marinade. Halve very thick prawns lengthwise.