Sivinche

Sivinche

By
From
Andina
Serves
4
Photographer
David Loftus

Pre-Inca Prawn Tartare. Forget steak tartare, this dish has far more funk and punk, is deeper and more daring, and – to top it off – harbours thousands of years of history. River prawns are a speciality in the region of Arequipa, thanks to their exquisitely intense flavour, but you can use super-fresh sea prawns, if that’s all that you have available.

Ingredients

Quantity Ingredient
8 very large raw king prawns, peeled, heads removed, deveined and very finely chopped
1 red onion, finely chopped
2 tomatoes, deseeded and finely chopped
4 parsley sprigs, leaves picked and finely chopped
2 tarragon sprigs, leaves picked and finely chopped
2 mint sprigs, leaves picked and finely chopped
1 medium-heat red chilli, deseeded and finely chopped
hot toast, buttered or drizzled with olive oil
or 200g new potatoes, steamed and sliced, to serve
1 ripe avocado, halved, destoned, peeled and flesh chopped, to serve
salt
freshly ground black pepper

For the dressing

Quantity Ingredient
4 confit garlic cloves, see note
8 peppercorns
50ml see method for ingredients
or dry cider
4 tablespoons red wine vinegar
4 tablespoons olive oil

Method

  1. Put the finely chopped king prawns in a bowl and season with salt. Add the red onion and tomato, the herbs and the chilli and stir to combine. Set aside.
  2. Next, make the dressing. Put the confit garlic in a mortar with the peppercorns and a pinch of salt, then pound with the pestle until the pepper is crushed and the garlic is well mashed. Tip this mixture into a small bowl and add the remaining dressing ingredients. Stir together thoroughly, pour the dressing over the prawns and stir thoroughly again.
  3. Allow to stand for 10 minutes, then serve as a tartare on toast or accompanied by new potatoes and a cheeky addition of slices of ripe avocado seasoned with salt and pepper (avocado and prawn makes a great partnership), if you wish.

Note

  • It’s easy to make your own confit garlic cloves. Simply separate and peel the cloves from 2 heads of garlic and put them in a small saucepan with enough olive oil to cover. Put the pan over a medium heat and bring the oil just up to a simmer (but don’t let it boil), then immediately reduce the heat to very low. Allow the cloves to poach in the oil for about 20 minutes, until very soft but holding together. Allow to cool, then transfer everything (including the oil) to a sterilized airtight jar and store for up to 6 weeks.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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