Shrimp Escabeche al Rococo (Marinated Prawns with Grilled Corn & Chillies)
March 11, 2026
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 ajà rocoto sauce and served with grilled corn, honeydew, coriander and chilli.
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 ajà rocoto sauce and served with grilled corn, honeydew, coriander and chilli.
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Instructions
Instructions
- 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.*
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