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BC Spot Prawn Ceviche

by Christina Valagao
Take advantage of the freshness of the BC spot prawns and serve them as a delicious ceviche, dressed in lime, some high-quality olive oil, and a sprinkling of fresh herbs.


  • ½ lb fresh BC Spot Prawns, heads and shell removed
  • 3 limes, juiced and 1 zested
  • 1 tsp orange zest
  • ½ orange, juiced
  • 1 tbsp serrano chili, cut in disks (if you prefer less heat, substitute with jalapeno)
  • ½ red onion, thinly sliced
  • 1 handful cilantro
  • Salt and pepper, to taste

Garnish Ingredients:

  • Cilantro leaves
  • 1 tbsp extra virgin olive oil
  • Sliced avocado
  • Tostadas


1. Peel and clean spot prawns and cut into bite-sized pieces.
2. In a large bowl, combine all citrus, chilis, and red onion. Add prawns and let sit in the citrus mixture for a minimum of 10-15 minutes. You can leave this mixture for up to 3 hours in the fridge.
3. Add cilantro, and taste and adjust seasoning with salt and pepper. Finish with a drizzle of extra virgin olive oil and a few more cilantro leaves for garnish.
4. Serve on a crispy tostada with sliced avocados and enjoy immediately.
Serves 2-4

Copyright (c) Christina Valagao 06/2021
Filed Under: ceviche, spot prawn, summer
BC Spot Prawn Ceviche

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