Jumbo Prawn Pink Ceviche with Pink Chiogga Beet Puree


  • 1 1/2 cups Pink Cranberry Juice Cocktail
  • 2 limes
  • 8 jumbo prawns (size 13/15), Poached in water till medium rare
  • 4 ounces micro greens
  • 2 grapefruit, peeled and segmented
  • 1 box of heirloom toybox tomatoes (sliced lengthwise into 4)
  • 1 cucumber, diced in ¼ inch cubes
  • 1/4 cup Muscat wine vinegar
  • 3/4 cup extra virgin olive oil
  • 1 Chiogga beet, peeled & roasted in oven till cooked through
  • 1 bunch of chives, thinly sliced
  • 1 watermelon radish, thinly sliced on a bias
  • Salt & pepper
Nutrition InfoNutritional Info


For the Shrimp Ceviche:

In a small bowl, mix 1 cup Pink Cranberry Juice Cocktail, juice and zest from both limes, and a pinch of salt and pepper. Add the poached shrimp and place in refrigerator, covered for at least 4 hours

For the Dressing:

In a mixing bowl, add chives and Muscat vinegar. Slowly whisk in olive oil to create an infusion dressing, adding salt and pepper to taste.

For the Beet Puree:

Cut the Chiogga beet into six pieces, place in a blender with ½ cup of the remaining Pink Cranberry Juice Cocktail and ¼ cup of dressing. Puree until smooth.

Assemble the Salad:

Place a tablespoon of the beet puree on a plate and spread. In a small bowl, add tomato, grapefruit segments, and cucumbers and mix in the remaining dressing. Using a 3 inch ring mold, place ¼ of this mixture in the mold and press, removing any excess dressing (optional). Place 2 marinated prawns on the side and garnish with micro greens and a watermelon radish.

Recipe crafted by: Chef Carlo Cavallo


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