Eric Pateman of Edible Canada pairs the sweet, delicate flavor of BC spot prawns with citrus, onions and a little bit of spicy heat in this West Coast ceviche recipe.
INGREDIENTS:
2 -3 lbs fresh spot prawns, peeled
8 limes, squeezed
8 lemons, squeezed
2 large tomatoes, diced
1/2 sweet onion, diced
1 bunch cilantro, diced
1 birds eye chili pepper, diced
3 Tsp Fish Sauce, Good Quality
2 large avocados, diced
2 large cucumbers, peeled and diced
1 Bag Tortilla Chips
Yuzu Pepper Sauce (South China Seas)
Prawn Heads
Seasoned Corn Starch
INSTRUCTIONS:
Eric Pateman of Edible Canada pairs the sweet, delicate flavor of BC spot prawns with citrus, onions and a little bit of spicy heat in this West Coast ceviche recipe.
Serves 8
Directions:
1. Cut shrimp into 1-inch pieces and put into to a large shallow bowl.
2. Add citrus juice and marinate for 2 hours.
3. Add onion, tomatoes, chilies, fish sauce and cilantro, marinate for 2 more hours.
4. Add avocados and cucumber before serving.
5. Serve with tortilla chips and yuzu pepper sauce.
6. Optional – toss fresh prawn heads in seasoned corn starch and deep fry for 2 -3 minutes in oil (375 degrees). Season with salt and pepper and serve!
