Feature Recipe: Spot Prawn Ceviche
The Perfect way to showcase fresh BC Spot Prawns
For those who are not familiar with ceviche, the seafood is actually used raw and “cooked” by the acids in the citrus fruits and the vinegar. Served with sliced cold smoked chiina salmon and a fresh salsa of avocado, tomato, and cucumber, it’s a fantastically refreshing appetizer!
SPOT PRAWN CEVICHE
SPOT PRAWN CEVICHE RECIPE
This is a classic ceviche recipe that can be used with any type of prawn or fresh white-fleshed fish such as xaagu halibut or sGan rockfish Just cut into small half-inch cubes and marinate as per the directions below.
INGREDIENTS
Guuda gii Gayd Spot Prawns; Shelled/Deveined
Fresh Lemon Juice
Lemon Zest
Fresh Lime Juice
Lime Zest
Rice Wine Vinegar
Red Onion; Thinly Sliced & Chopped
Green Onion; Finely Chopped
Cilantro; Coarsely Chopped
Salt; ½ Tsp per Lb of Prawns
Fresh Cracked Pepper
DIRECTIONS
Combine all ingredients listed above. Ensure there is enough liquid (equal parts lime and lemon juices and rice wine vinegar) to cover prawns.
Marinate refrigerated 5 hours minimum or up to a 24 hour maximum. Stir at least 2-3 times during marinating period.
If you are not a fan of cilantro or green onion, feel free to substitute your favourite herbs. Add a little chili flake or Tabasco to the marinade if you like a bit of heat.
TO SERVE
Plate and serve as desired… Hala ga taa Come and eat!