BC Spot Prawn Ceviche
Make ceviche local with BC spot prawns! A simple and zesty recipe perfect for entertaining this summer. Inspired by BC and our local waters Swap tortilla chips for plantain chips if desired. Always use sushi or sashimi-grade seafood, and from a trusted fishmonger. If fresh or already defrosted, use same day you purchased it. If frozen, use as soon as defrosted. Keep fish as cold as possible (on ice in refrigerator, if possible). Serve immediately after preparing. Speak to your fishmonger for more safe-handling tips.Ingredients
Serves 4-6
2 lbs (900 g) spot prawn tails, peeled
2 tsp (10 ml) kosher salt, more for blanching
½ medium red onion, finely diced
1 large tomato, seeded and diced
1 ripe avocado, peeled, pitted and diced
1 small jalapeño pepper, seeded, finely diced
½ bunch fresh cilantro leaves, chopped
2 limes, zest and juice
1 bag plantain or tortilla chips
1 jicama, peeled, cut into ½-in (1.25 cm) thick sticks
2 tsp (10 ml) Tajín seasoning
Instructions
- Bring a medium saucepan of water to a boil and add enough salt so it tastes slightly salty. In a medium mixing bowl, prepare an ice bath and set aside.
- Once water is boiling, add prawns and turn off heat. Let sit for 1 minute, then drain. Add prawns to ice bath to stop cooking. Let prawns sit for 3 minutes, until chilled. Drain and pat prawns dry with paper towels.
- In a clean medium mixing bowl, mix prawns, 2 tsp (10 ml) salt, onions, tomatoes, avocados, jalapeños, cilantro leaves and lime zest and juice. Taste, adjust seasoning. Serve with chips and jicama sprinkled with Tajín.