OLIVES CEVICHE, PRAWNS AND MANGO
Peruvian cuisine is still a trend and more if you combine it with products as Mediterranean as European olives. Fusion of flavors in every bite!
- 7 oz. whole Queen olives
- 14 peeled prawns
- 1 red onion
- 1 mango
- 2 limes
- Olive oil
- Seat Salt
STEP BY STEP INSTRUCTIONS
Cut the onion lengthwise thin, rest 10 minutes in ice water, remove and set aside.
Cut the mango into medium sized pieces.
Cook the prawns for 30 seconds in boiling water and cool in ice water. Set aside.
In a bowl, add the olives, prawns, mango, a sufficient olive oil, the juice of the limes and salt to taste.
On a plate serve the ceviche and finish by topping it with the red onion.