Prawns Ceviche (Ceviche de Camarón)

Submitted by:
Mario Delgado, Berlin, Germany
International Environmental Law

Image Source: Author


500g Prawns (entire)
2 cloves garlic
1 red onion, sliced very thin
2 tomatoes, diced
4-6 limes
1 orange
1 bunch of coriander, finely chopped

1 avocado
3-4 tablespoons peanut paste

Prawn broth:

1. Peel and clean (devein) the prawns. Do not throw away the skin and heads.

2. Cook the prawns until red (do not overcook them!) Set them aside to chill.

3. In a small pan, put in the prawn’s skin and heads. Pour water until cover.

4. Peel and smash 2 cloves of garlic and add them to the pan. Add salt and pepper to taste.

5. Cook the skin and heads until they turn red plus 2 to 3 minutes. Medium fire will do the work. Blend it for a couple of seconds to get extra flavor, then, strain; otherwise, just strain it. Set aside and let it chill at room temperature.


1. Soak the onions in salted water for about 10 minutes; then, rinse and drain.

2. In a big bowl, add the onions, tomatoes, coriander, the juice of the limes and orange.

3. Add 2-3 tablespoons of ketchup (I like it a bit sweeter, so I use 4 tablespoons) and 1-2 teaspoons of mustard (I like mustard, so I add a bit more). Add salt and pepper to taste

4. Add the cooked prawns and the broth once it is at room temperature. Mix well all the ingredients and put the bowl into the fridge for about 30 minutes.


1. In 14 cups of hot water, dissolve the peanut paste and add it to the general mixture.

2. Dice the avocado (or avocados, it is never too many avocados) and add them to the mixture just before serving.

Serve with white rice or baguette or popcorn or chifles (thin green plantain chips, my favorite) or patacones (thick fried green plantain) or tostado (South American toasted corn) or sliced chili. You can choose one or two sides, or, why not, all of them.

Enjoy this amazing dish in a sunny (warm) day! Just please be careful with allergies.


This dish is from the coastal side of my country, Ecuador. That is why I recommended eating it on a warm day; however, I made this recipe various times during my stay in Edinburgh, which is not warm at all, not even in summer. Despite the city’s weather, all my friends who tasted it were very pleased; they just simply loved it.
I learnt the basics of this recipe from my mom; yet, I have been improving it myself. In fact, before corona, I had the chance to prepare this dish to her and I got plenty of compliments; moreover, she asked me for the recipe.
This dish is mainly prepared on weekends. We do not have a specific tradition about it, but we enjoy cooking it in family.

Welcome to the Humboldt Network of Taste!

From traditional family recipes to cross-over cooking – what are the culinary traditions and favourite dishes of Humboldtians worldwide?

Let yourself be surprised by where on the map you’ll find which cuisine: Humboldtians live all over the world and carry their culinary traditions and preferences with them.

Have a look at the recipe list which is sorted by type of dish.

The recipes don’t only give instructions on how to prepare the respective dishes. The chefs also added personal notes and cultural background information.

Since the Humboldt community is a global one, dealing with pounds and kilograms alike, you’ll find information on how to convert different measuring units in the menu.

We wish you a delicious research.

Bon appétit!

Start exploring!