Ceviche de Camaron

Preparation info
  • Serves


    • Difficulty


Appears in
Soho Cooking

By Alastair Little

Published 1999

  • About

A classic dish from Acapulco on Mexico’s Pacific coast. The original recipe calls for a quart of lime juice which would be prohibitively expensive, so lemons, far juicier and cheaper, are substituted – but feel free to use limes if you are feeling flash.


  • 1 kg headless raw tiger prawns (remove shells, and freeze for use in fish stocks and soups)
  • 500 ml lemon juice (must be fresh


Proper ceviche simply steeps raw seafood in the marinade, and the citric acid from the lemons or limes effectively cooks the fish. However, with prawns I prefer to give them a brief preliminary cooking to help things along. Put a large frying pan to heat over a high heat, and add a little