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Recipe courtesy of Ned Bell

BC Spot Prawn Ceviche

  • Level: Easy
  • Total: 45 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings
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Ingredients

Ceviche:

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 

Avocado:

1 Hass avocado, halved, pitted and peeled

Fine sea salt

Roughly ground fresh black pepper

1 lime or lemon, halved

Directions

  1. 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)
  2. 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.
  3. 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.
  4. 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.

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