Recipe courtesy of Ned Bell
Episode: Vancouver Cool
45 min
35 min
4 to 6 servings


  • 1 pound (2 to 3 dozen) ultra-fresh BC Spot Prawns, peeled and diced (see Cook's Note)
  • 3 to 4 tablespoons olive oil
  • 3 tablespoons chopped chives or scallions 
  • 1 tablespoon fine sea salt, plus more if needed
  • 1 tablespoon roughly ground fresh black pepper, plus more if needed
  • Juice of 3 limes or 2 lemons, plus more if needed
  • 1 jalapeno, finely diced (about 2 tablespoons) or 1 tablespoon dried red pepper flakes
  • 1 small yellow bell pepper, halved, seeded, white fibers removed and diced
  • 1/2 English cucumber, diced
  • 1/2 small shallot, finely chopped 
  • 3 tablespoons coconut milk, optional 
  • 1 Hass avocado, halved, pitted and peeled
  • Fine sea salt
  • Roughly ground fresh black pepper
  • 1 lime or lemon, halved


Serving suggestions: crispy wontons, corn chips, crackers or wafers (make sure they are simply flavored so the flavor of the BC Spot Prawns comes through)

For the ceviche: Add the prawns, olive oil, chives, salt, pepper, lime juice, jalapenos, bell peppers, cucumbers, shallots and coconut milk if using to a large bowl and toss to combine. Let marinate until the prawns are pale and firm to the touch, 5 to 10 minutes. Season to taste with more sea salt, pepper and lime juice if needed.

For the avocado: Place the avocado halves in a small bowl and lightly smash. Sprinkle with sea salt, black pepper and a squeeze of lime or lemon juice.

Turn the ceviche out onto a large platter or place in a large bowl next to the avocado. Serve family-style, with wontons, chips, crackers or wafers. 

Cook's Note

The BC Spot Prawn season starts in May and runs through June; frozen BC Spot Prawns are available year-round. Halibut, scallops or albacore tuna can all be used in place of BC Spot Prawns.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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