Prawn Ceviche

Name: Prawn Ceviche (Ceviche de Camarones)
Cuisine: Spanish
Ingredients: 1 cup dry white wine, such as Albariño; 1 cup dry white wine, such as Albariño; 3 sprigs fresh thyme, plus 1 teaspoon finely chopped leaves; 3 sprigs fresh thyme, plus 1 teaspoon finely chopped leaves; 1 pound medium prawns, peeled and deveined; ½ medium red onion, peeled and thinly sliced; ½ cucumber, peeled, seeded, and diced; 2 tablespoons fresh lemon juice; 2 tablespoons fresh orange juice; 2 tablespoons finely chopped fresh parsley; 1 tablespoon olive oil; ¼ teaspoon kosher salt; ¼ teaspoon red pepper flakes

Ceviche de Camarones

Preparation info

Yield:
4
servings

Difficulty
Easy

Appears in

Tapas Espana

By Catherine Alioto

Published 2026

About

This ceviche is cooked in an acidic sauce and served chilled, making it an ideal dish for the warm summer months. The prawns are best served with tortas de aceite (olive oil crackers). Look for brands such as Ines Rosales, which can usually be found in specialty markets and online.

Ingredients

1 cup dry white wine, such as Albariño
3 sprigs fresh thyme, plus 1

Europe
Spain
Fish course
Gluten-free
Pescatarian
Summer
Mediterranean

Method

In a large saucepan, bring the wine and 1 cup water to a boil over high heat. Add the thyme sprigs and reduce the heat to a simmer. Add the prawns and gently poach until opaque and slightly pink, 2 to 3 minutes. Using a slotted spoon, transfer the prawns to a medium bowl and gently stir in the onion, cucumber, lemon juice, orange juice, parsley, oil, salt, and red pepper flakes. Discard the poa