This recipe was written by John Gregory-Smith, inspired by his recent trip to Ecuador…

Ecuadorian ceviche is beautifully silky and smooth, and has more a soupy consistency than a Peruvian ceviche. The topping is the real surprise though – salted popcorn. It adds extra seasoning for the fish and a light crunch that you didn’t know you wanted but now do.

*This recipe is gluten-free according to industry standards


  • 180g raw peeled large king prawns
  • 2 skinless sea bass fillets, cut into 1cm cubes
  • 1 red onion, finely sliced
  • ½ red chilli, finely chopped
  • 5 limes, juiced
  • 1 orange, juiced
  • 1 red pepper, finely chopped
  • 2 tomatoes, finely chopped
  • 2 handfuls coriander leaves, finely chopped
  • to serve   salted popcorn


  • STEP 1

    Put the prawns into a small pan of boiling water and cook for 1 minute until just pink. Drain and tip into a bowl of iced water for a few minutes, then drain well.

  • STEP 2

    Put the prawns, sea bass, onion and chilli into a mixing bowl and add the juice of four limes, the orange juice and 4 tbsp of cold water. Season and toss well. Tip into a shallow dish so that the juices cover more of the ceviche, and cover the surface with clingfilm, as this helps keep the ceviche in the curing liquid. Cover and chill for 1 hour. Check the fish to see if it has cured throughout (it should be opaque). If not, return to the fridge for a further 30 minutes-1 hour.

  • STEP 3

    Once cured, tip the fish and all the juices into a mixing bowl. Add the pepper, tomatoes, coriander and the juice from the remaining lime. Toss together. Check the seasoning. Serve immediately with a big bowl of salted popcorn on the table to add to the ceviche as you like.


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