Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Prawn Ceviche with Fresh Asparagus and Caviar Recipe

Prawn Ceviche Photo : Jackie Cameron

Prawn Ceviche
Photo : Jackie Cameron

Prawn Ceviche with Fresh Asparagus and Caviar

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

I have often written about ceviche (Peruvian cooking style of marinating seafood in soya sauce and lime or lemon juice). This time I have chosen prawn ceviche with asparagus and caviar for you. Leaving it to marinate improves the taste as it takes on the flavour combinations. Its added value is that it can be prepared beforehand.

Yields : 4 Portions

Ingredients :

Extras :

½ Cucumber, sliced with a peeler

Lemon Wedges

1 punnet Cherry Tomatoes cut in ¼

1 Apple, sliced

Optional extras :


1 punnet Asparagus-blanched and refreshed, cut in half

Side Salad - Mixed Lettuce with herbs and flowers

Method :

1) Prepare all extras and set aside within the fridge

Court Bouillon or Poaching Liquid :

1L Water

500ml White Wine

½ (78gr) White Onion, chopped

1small (75gr) Lemon, sliced

5 Whole Black Peppercorns

1sprig fresh Thyme

24 King Prawns, deshelled and deveined

Method :

1) Place all the ingredients in a pot, bring to the boil

2) Reduce to simmer, poach the prawns for a few seconds to a minute

Marinade :

120ml Kikkoman Soya Sauce

120ml freshly squeezed Lemon Juice

40gr fresh Ginger

30gr fresh Garlic

Method :

1) Mix all the ingredients together

2) Remove prawns from hot poaching liquid and place straight into the soya/lemon mixture. Place into the fridge

On service :

1) Mix all the extra ingredients lightly together with the marinated prawns and marinade. Drizzle with Virgin olive oil. Serve with a side salad.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713