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

Number of Portions
Shrimp Escabeche al Rocoto (Marinated Prawns with Grilled Corn & Chillies)


- 3 corn on the cobs
- 500 grams large cooked, peeled prawns
- 1/2 honeydew melon, peeled , 1 cm chunks
- 1 red pepper, finely diced
- 100 ml fresh lemon juice
- 100 ml St. Germain elderflower liqueur
- 1 1/2 tbsp ají rocoto paste
- 1/2 tsp Schwartz Ground Cumin
- 1/2 tsp Schwartz Garlic Granules 6
- 1 tbsp Coriander, chopped
- 1/2 tsp Schwartz Sea Salt
- 1/4 tsp Schwartz Cracked Ground Black Pepper
- Coriander as a garnish (optional)


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, 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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