Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)

This refreshing starter is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, prawns are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, coriander and chilli.

20 mins Prep Time 15 mins Cook Time
20 mins Prep Time
15 mins Cook Time
  • Grill the corn on the cob over a medium-high heat for 10 minutes turning occasionally until the corn is tender and lightly charred to a golden brown. Allow to cool slightly, then slice the corn kernels off the cob with a knife.

  • Mix the lemon juice, liqueur, rocoto paste, Cumin, Garlic Granules, Coriander Leaf, Sea Salt and Black Pepper in a medium bowl until well blended.

  • Add the prawns to the rocoto marinade and toss until well coated. Cover and refrigerate for 30 minutes.

  • To serve, arrange the prawns, corn and honeydew melon in shallow serving plates. Drizzle with the rocoto marinade. Garnish with diced red pepper and coriander.