Spot Prawn Ceviche

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!
 

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