Spotted Prawns Ceviche
Tis the season of spotted prawns!!!
Ceviche is a Peruvian dish made with raw fish “cooked” in lime juice and added to other fresh ingredient for a refreshing and flavorful mix. Peruvian food is highly Japanese influenced, and the combination of the 2 cultures end in amazing dishes with incredible flavor.
Since the spotted prawns are so fresh right now, it is an excellent ingredient to sub for raw fish. You can use raw prawns, just make sure they are super fresh, like, still alive when you buy them! Don’t take a chance, buy them from good quality seafood store such as Inlet Seafood (in Port Moody).
Malcolm at Inlet Seafood recommends you place your order ahead as they fast sold! Also, the prawns arrive live everyday of the week. On the weekend, they will sell them without their head, still fresh though.
If you can not bring yourself to cut the head of a live prawn, or you just can’t go with 100% raw, you can poach them very quickly in hot water, just 30 seconds will do!
Comment below if you tried it!
Spotted Prawn Ceviche
So fresh! Can be made with fish as well!
- 20 spotted prawns live or as fresh as possible
- 3 limes juiced
- 1/2 cup red onions finely chopped
- 1/2 cucumber, peeled and seeded small diced
- 1-2 tomatoes small diced
- 1/2cup fresh cilantro finely chopped
- 1 avocado sliced finely
- 1 mango sliced finely
- 8-12 slices bread
- Optional, if you want very quickly cook your prawns (otherwise, use them raw): Bring a large pot of water to a boil. Prepare an ice bath. Throw the prawn in the boiling water, cover and cook for 30 seconds (that's just enough to lightly cook the outside, remove possible bacteria, without cooking all the way through). Throw the cooked prawns immediately in the iced bath to stop the cooking.
- Prepare your toast, if desired. Place your sliced bread on a baking tray, drizzle olive oil, sprinkle salt and pepper and broil until golden. Set aside.
- Prepare your prawns: remove heads and shells (don't throw away! you can freeze them to make a delicious broth or sauce later). Slice the back of the prawn and devein if necessary. Chop shrimp meat in little pieces. Pour enough lime juice to soak the meat and the aji paste (2 tsp for mild 4 tsp for spicier, 6 tsp for very spicy). Stir well. Set aside in the fridge for 15 to 30 min.
- In another bowl, mix chopped red onion, cucumber, tomato, cilantro and the rest of the lime juice. Drizzle a little olive oil and season with salt. Mix the prawns mix and veggies.
- Plate with a drizzle of balsamic glaze, some toasts, sliced mango and avocado, if you wish. Serve cold and as soon as possible!
You can eat the shrimp raw if they are guaranteed fresh (like buying them alive is the best). Or sub with a raw fish, (but again, making sure it’s super fresh!) like mahi-mahi, sea bass, tilapia or halibut.
Serve as soon as possible for the best flavors. If your fish marinate too long, it will become tough.
Save the shrimps heads and shells for a stock or soup base!