Peruvian Shrimp Ceviche (Sivinche)

• For the ceviche
• 8 very large raw prawns-peeled, heads removed, deveined, and very finely chopped
• Salt and freshly ground pepper
• 1 red onion, finely chopped
• 2 tomatoes, deseeded and finely chopped
• 4 sprigs flat-leaf parsley, leaves picked and finely chopped
• 2 sprigs fresh tarragon, leaves picked and finely chopped
• 2 sprigs fresh mint, leaves picked and finely chopped
• 1 medium-heat red chile, deseeded and finely chopped
• 1 ripe avocado-halved, pitted, peeled, and sliced, for serving (optional)
• toast or boiled new potatoes, for serving (optional)
• For the dressing
• 4 confit garlic cloves (see note)
• 8 peppercorns
• 3 1/2 tablespoons chicha or dry cider
• 1/4 cup red wine vinegar
• 1/4 cup olive oil

1. Put the finely chopped king prawns in a bowl and season with salt. Add the red onion, tomatoes, herbs, and chile and stir to combine. Set aside.
2. Next, make the dressing. Put the confit garlic in a mortar with the peppercorns and a pinch of salt, then pound with the pestle until the pepper is crushed and the garlic is well mashed. Tip this mixture into a small bowl and add the remaining dressing ingredients. Stir together thoroughly, pour the dressing over the prawns, and stir thoroughly again.
3. Allow to sit for 10 minutes, then serve on toast or with boiled new potatoes and a cheeky addition of ripe avocado slices seasoned with salt and pepper (avocado and prawn make a great partnership), if you wish.

ceviche, prawns, salt, red onion, tomatoes, parsley, tarragon, mint, red chile, serving, potatoes, dressing, garlic, peppercorns, chicha, red wine vinegar, olive oil

Taken from food52.com/recipes/75241-peruvian-shrimp-ceviche-sivinche (may not work)