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
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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