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.
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.