Prawn Escabeche

Prawn Escabeche

Prawn Escabeche

Serves 4

Our medium spiced, tomato, coriander and chilli Herdez Salsa Casera is the ideal way to make a fuss-free Prawn Escabeche - perfect as a starter, part of a tapas spread or with tortilla crisps for something more substantial.

  • 800 g raw King prawns (see Tip)

  • 1 onion, finely diced

  • 1 orange, juice only

  • 2 limes

  • 1 x 240 g bottle of Salsa Casera

  • 100 ml water

  • About 50 g sugar, to taste, optional (see Tip)

  • To serve:
  • 2 avocados

  • 200 g cherry tomatoes, sliced

  • Freshly chopped coriander

  • 300 g tortilla crisps

Cooking tip
  1. You can also use tiger prawns instead of king prawns, if wished. It is important to taste the escabeche and adjust the sugar and lime to suit your taste.


  • 1 Tip the prawns into a medium bowl. Add the diced onion, juice of the orange and the juice of 1 lime. Pour in 120g Herdez Salsa Casera and mix well. Cover and marinate in the fridge for 1 hour.
  • 2 Remove from the fridge and remove the prawns with a slotted spoon. Pour the marinade into a medium saucepan, add the water and set over a medium heat to bring to the boil. Once boiling, add the prawns and simmer for 4 minutes - or until just cooked.
  • 3 Remove from the heat, stir in the remaining Herdez Salsa Casera and season to taste with lime juice and sugar, if needed (see Tip).
  • 4 Prepare the avocados into small chunks. Pour the escabeche into a serving bowl and garnish with avocado, sliced tomatoes and coriander. Serve straight away with tortilla crisps.