Delicious BC Spot Prawn Ceviche Recipe
Welcome to my kitchen, foodies! Today, I am excited to share with you my delicious BC Spot Prawn Ceviche Recipe. Imagine indulging in a dish that combines the flavours of lemon, Hass avocado, and perfectly cooked spot prawns.
This recipe is an excellent way to experiment with prawns if you haven’t tried them before or a new twist on a previous shrimp ceviche. Trust me; this dish will excite your taste buds! Even if you are a seasoned foodie and already familiar with ceviche, give this one a shot; it won’t disappoint.
With fresh black pepper, fine sea salt, English cucumber, yellow bell pepper, chives and scallions straight from your garden or local farmers market, this recipe has got some fresh kick to it!. Each ingredient adds its unique flavour to the crunchy prawn ceviche bursting with bright colours.
So let’s marinate the prawn tails peeled and diced see cook note 3-4 tablespoons olive oil 3 tablespoons lime juice 2 juiced 1 cup ceviche ingredients. Come along as I guide you through each step and reveal the secrets behind my BC Spot Prawn Ceviche Recipe.
Why You’ll Love This Recipe
Are you on the lookout for a refreshing seafood dish that will surprise your taste buds? Look no further than this BC Spot Prawn Ceviche recipe. Not only is it packed with juicy, tender prawns but it’s also well balanced with the tanginess of fresh lemon and the gentle heat of fresh black pepper.
One of the reasons that I love this recipe is because it’s versatile- perfect for parties, family dinners or even a lonesome lunch. The vibrant colors of the dish make it eye-catching and the sweet and savory flavors make it thoroughly satisfying, leaving you craving more.
Moreover, this recipe is healthy and nourishing. It contains coconut milk, Hass avocado, shallots, English cucumber and yellow bell peppers which are packed with essential nutrients that will boost your immune system and leave you feeling full without weighing you down.
Finally, this recipe is easy to prepare. You just need to follow the simple steps outlined in section 4 and you’ll be ready to treat yourself to a deliciously refreshing meal. Trust me when I say that you won’t regret trying out this marvelous prawn ceviche recipe- your taste buds will thank you.
Ingredient List
It goes without saying that fresh seafood is key to any good ceviche recipe, and this holds no exception for this spot prawn ceviche dish. Fresh BC spot prawns are a must-have when making this dish, as they provide a firm, bright, and meaty texture that acts like a sponge for the sweet and tangy marinade. Make sure to pick up 1lb (450g) of these freshly caught crustaceans at your local fish market or grocery store.
Lime juice
The acidity from the lime juice is what “cooks” the spot prawns in this dish while also imparting that classic ceviche flavor. To get the perfect balance of sourness and tanginess, juiced 1-2 lemons depending on their size and add around 1 cup of lime juice.
Hass avocado
To add creaminess to your spot prawn ceviche, it’s essential to use a ripe Hass avocado that is diced into small pieces. The creaminess of the avocado adds depth to the flavor profile, while also balancing out the acidity.
Yellow bell pepper and English cucumber
The yellow bell pepper and English cucumber provide a pleasant crunch to the dish. Diced finely so that they’re more easily picked up with every spoonful, these veggies give texture as well as boost color contrast in our spot prawn ceviche recipe.
Shallot and Scallions or chives
When it comes to aromatics in our spot prawn ceviche recipe or any type of ceviche, shallot is our go-to ingredient for that mild onion flavor profile. This veggie adds depth without overpowering the main ingredients’ taste. Scallions or chives can also be used if desired.
Olive oil
To add richness to our spot prawn ceviche, we will use olive oil. Around 3-4 tablespoons will suffice. It’s crucial to select high-quality olive oil for this recipe, as it contributes to the final product’s overall taste.
Coconut milk(optional)
For a bit of tropical flavor, you can add coconut milk to the marinade. This step is optional and can be skipped. If you plan on adding coconut milk, around 1/2 tbsp should suffice in lending a subtle creamy texture and enhancing the dish’s flavor.
Fine sea salt and fresh black pepper
A good quality sea salt brings out the natural sweetness in seafood while enhancing its flavor without being too overpowering. Freshly ground black pepper will bring that earthy kick that well balanced with the lime juice acidity.
Note: if you are allergic to shellfish or BC spot prawns are not available in your area, you can substitute these ingredients with cooked shrimp or other seafood like raw shrimp or fish ceviche on Peruvian or Ecuadorian styles.
The Recipe How-To
Now that we have all of our fresh ingredients ready, let’s start preparing our delicious BC Spot Prawn Ceviche recipe!
Step 1: Prepping the Spot Prawns
The first step is to prep the Spot Prawns by peeling and dicing them. To do this properly, you’ll need to remove the head and shell from each prawn, then carefully peel the tail meat away from the vein. After that, dice the prawn tails into small pieces that are roughly 1/4 inch in size.
Step 2: Mix All Ingredients
After prepping the spot prawns, we’ll need to mix all of our ceviche ingredients together before adding the prawns. In a large mixing bowl, combine 1 cup of lime juice (juiced from about 8-10 limes), 1 finely diced shallot, 1/2 tbsp of fine sea salt, and 1/2 teaspoon of fresh black pepper. Stir everything together until combined, then add in your diced yellow bell pepper, English cucumber, and green scallions.
Step 3: Adding The Spot Prawns
Once you have all of your ingredients mixed together, it’s time to add in your diced spot prawns! Carefully fold them into the mixture until they’re completely coated with lime juice.
Step 4: Letting it Sit
After adding in the spot prawns, cover your mixing bowl with plastic wrap and let it sit in the refrigerator for at least an hour – this will help flavors meld together nicely.
Step 5: Adding Avocado And Olive Oil
Now it’s time to finish off our ceviche! Just before serving, dice one large or two small ripe Hass avocados into small pieces and fold them into your ceviche mixture. Finally, drizzle in about 4 tablespoons of olive oil and add a sprinkle of freshly chopped chives for garnish.
And there you have it, your very own BC Spot Prawn Ceviche Recipe! Enjoy every bite of the fresh, firm bright flavor with the perfect sponge texture that acts a counterpoint to the sweetness of Spot Prawns.
Substitutions and Variations
Dear food aficionados, let me share with you some variations and substitutions I’ve gathered for this BC Spot Prawn Ceviche Recipe. Don’t be afraid to switch things up and put your own spin on this delicious dish!
Firstly, if you’re having trouble getting your hands on some BC spot prawns, don’t fret! Cooked shrimp would make for an excellent substitute and give the same kind of texture as the prawns. You can even try using raw shrimp or other types of seafood like fish for a more traditional Peruvian or Ecuadorian ceviche.
For those who are looking to add a little bit of zest to their ceviche, try swapping out the lemon juice for lime juice. This will give your dish a brighter, tangier flavor that will surely awaken your taste buds.
If you’re feeling adventurous, why not add some diced Hass avocado to your ceviche? The creamy texture of the avocado pairs wonderfully with the firm, bright meaty texture of the prawns and acts as a sponge for all that sweet coconut milk goodness.
For those who love their ceviche with a little kick, feel free to add a sprinkle of fresh black pepper or a pinch of red pepper flakes.
Lastly, if you’re looking to make ceviche for a larger crowd or party, simply double or triple the recipe to suit your needs. And don’t be afraid to experiment and put your own spin on this classic dish!
Until next time,
Eric Pateman
Serving and Pairing
Now that you’ve prepared this divine dish, it’s time to serve and pair it with some complementary flavors to enhance the taste of the BC Spot Prawn Ceviche. This fantastic lightly pickled ceviche is perfect as a refreshing appetizer or snack on a hot summer day. The acidity from the lime juice and coconut milk complements the sweetness of the prawns, creating a deliciously balanced taste that’s sure to impress your guests.
To enhance the flavors of this dish, I recommend pairing it with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. The dryness and acidity of these wines help balance out the richness of the prawns perfectly. Alternatively, you could try serving it with a light beer like pilsner or blonde ale.
As for serving suggestions, you can’t go wrong with some crispy tortilla chips or crostini to scoop up the savory juices. You can also serve it alongside some Hass avocado slices or a fresh green salad to add some creaminess and texture to the dish.
If you’re feeling adventurous, try experimenting with new flavor combinations by topping your ceviche with diced mango, jalapeño peppers, or pico de gallo for an extra kick of flavor.
Whatever your pairing preference, your friends and family will surely be impressed by this spot prawn ceviche recipe. It’s simple yet filled with bold flavors making it perfect for any occasion!
Make-Ahead, Storing and Reheating
As with most ceviche recipes, this BC Spot Prawn Ceviche is best enjoyed fresh. However, if you find yourself with leftovers or in need of making it ahead of time, there are some tips you can follow to keep the dish at its best.
To make ahead:
You can prepare the ingredients up to several hours before assembling the ceviche. Make sure to store the diced prawns and other vegetables in separate airtight containers in the fridge until ready to use.
To store:
Leftover ceviche can be stored in an airtight container in the fridge for up to one day. However, note that the texture and flavor of the dish may change after a few hours, so it is still best consumed as soon as possible.
To reheat:
Unlike some other dishes, ceviche should not be reheated on direct heat as this will cook the prawns further and adversely affect its flavor and texture. Instead, you can allow it to come to room temperature for about 10-15 minutes before serving again.
Overall, while BC Spot Prawn Ceviche is not a dish that keeps well over extended periods, following these tips can help keep any leftovers fresh for later consumption or make-ahead scenarios.
Tips for Perfect Results
To ensure you achieve perfect results with this BC Spot Prawn Ceviche recipe, there are a few tips that I would like to share.
Firstly, always start with the freshest ingredients possible. Fresh BC spot prawns are the star of this dish and they must be ultra-fresh to give you the best results. When shopping for your ingredient, make sure you look for firm bright meaty textures and avoid any that are discoloured or have an unpleasant smell to them.
Secondly, it’s important to note that citrus acids cook the prawn flesh. Hence, when marinating the prawns in lime juice, be sure not to leave them in for too long as their texture may turn rubbery if it’s over-marinated. Only let the prawns marinate in lime juice for 15-20 minutes before mixing everything together.
Thirdly, pay extra attention to how you dice your ingredients. Make sure they are as evenly sized as possible so that every bite has an equal mixture of all the flavors.
Fourthly, when slicing your avocados, do so only moments before serving. Otherwise, they run the risk of turning brown and looking unappealing.
Fifthly, although this recipe is flexible when it comes to substitutions and variations, it’s best not to replace or remove any of its key ingredients completely as each component brings its own flavor and texture to the dish.
Lastly, serve your BC Spot Prawn Ceviche in chilled bowls for an extra-refreshing experience. With these tips in mind, achieving perfect results with this recipe will be a breeze!
FAQ
Before wrapping up this article, let’s address some frequently asked questions that may arise when preparing this BC Spot Prawn Ceviche Recipe. I have compiled a list of questions that many readers have submitted in the past to ensure that you have all the information you need to make this recipe a success. So, keep reading to learn more about the BC Spot Prawn Ceviche and how you can create an unforgettable dish for your next gathering or meal.
Can you eat BC spot prawns raw?
Live spot prawns, also known as sweet shrimp, are a highly sought-after ingredient in many sushi bars. These prawns are often referred to as “amaebi”, and are known for their delicious texture and smooth taste. The tails of spot prawns are typically consumed raw or lightly steamed in sushi bars, while the heads are a popular choice for deep frying and enjoying whole.
How to prepare BC spot prawns?
When it comes to cooking prawns, there are a couple of recommended techniques. You can either grill the prawn tails on a hot BBQ for a brief moment on each side until they are slightly charred or sauté them gently in a combination of butter and white wine for a few minutes until they are cooked through. If you choose to grill the prawns, remember that the shells will come off smoothly after cooking. However, if you prefer to have them peeled before cooking, that’s also an option.
What to do with BC spot prawns?
Spot prawns are versatile and can be prepared using various methods, such as grilling, broiling, sautéing, frying, or steaming. You can choose to leave the head and shells on or remove them. But keep in mind that the spot prawn heads are full of flavor, so make sure to use them to create a delicious shrimp stock.
What’s the best way to cook spot prawns?
To get started, heat up a generous amount of butter in a large skillet over medium heat. Wait until the butter is totally melted but not browned, then add the shrimp in a single layer. Cook each side for around 1-2 minutes – this should be just about enough time to turn the shrimp opaque and give them a nice pink color. After they’re cooked, transfer the shrimp to a dish for serving.
Bottom Line
In conclusion, this BC Spot Prawn Ceviche recipe is an excellent way to enjoy fresh seafood and bright flavors. The tart lemon juice, spicy shallots, and creamy avocado are a winning combination in my book. Plus, with the option to substitute some ingredients and vary the seasonings, you can tailor this recipe to your taste buds.
When preparing this dish, be sure to use only the freshest and highest quality ingredients. For a truly unforgettable experience, choose ultra-fresh BC spot prawns and don’t skimp on ripe Hass avocados or organic cucumbers.
I hope that you will give this recipe a try and relish in the bold flavors and juicy textures of the dish. Whether you’re serving it as an appetizer for a party or indulging in it as a light snack after work, this ceviche will never disappoint. It’s easy to make, versatile, and deliciously healthy for any occasion.
In essence, with its firm texture and zingy flavor profile, BC Spot Prawn Ceviche is perfect for anyone looking for a unique twist on classic seafood dishes. Trust me – this recipe won’t disappoint!
BC Spot Prawn Ceviche Recipe
Ingredients
Ceviche
- 1 lb (2 to 3 dozen) ultra-fresh bc spot prawns, peeled and diced (see Cook's Note)
- 3 -4 tablespoons olive oil
- 3 tablespoons chopped chives or 3 tablespoons scallions
- 1 tablespoon fine sea salt, plus more if needed
- 1 tablespoon roughly ground fresh black pepper, plus more if needed
- 3 limes or 2 lemons, juice of, 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
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.