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Every year on May 5th, Granville island throws a festival at fisherman wharf to ring in spot prawn season. Unfortunately I had to work, but I definitely didn’t miss out on getting my hands on prawns this past weekend. For those of you who haven’t had any yet don’t worry, they’re still going to be around for another 6-8 weeks.
Last year I devoured spot prawns with my family by quickly frying them up in a garlic wine sauce which is absolutely fabulous. That is probably the easiest ways to enjoy one of B.C. delicacies. This year I tried something a bit different and turned a pound of prawns into a Mexican style ceviche, which was fitting since May 5th is also Cinco de Mayo.
Ingredients
- 1 lb fresh spot prawns (heads removed, shelled and deveined)
- 2-3 limes juiced
- ½ a small red onion finely chopped (about ¼ cup)
- ¼ cup cucumber finely chopped
- ½ Roma tomato finely chopped, seeds removed
- 1 jalapeño finely chopped, seeds removed
- ½ avocado chopped
- 2 tablespoons chopped cilantro
- 1 clove garlic minced
- 1 tbsp olive oil
- 1 tbsp orange juice
- Salt and pepper
In a medium pot bring water to a boil. Throw shrimp in for 20 seconds, no more, remove immediately and cool in an ice bath to stop the cooking. You don’t want them cooking through, this will just give them a bit of colour.
You will then add all ingredients, except for the prawns into a non reactive bowl. Taste and adjust seasoning if needed. At this point it’s going to taste really tart and tangy. Chop prawns up into big bite sized pieces. Add prawns to the bowl of goodness. Stir and make sure the prawns are covered in the juice, if not add more lime.
Put in the fridge covered and let it sit for 3-4 hours. With a slotted spoon get all the yummy bits out leaving most of the juice and enjoy!!
Right after J took his first bite he said “wow, this tastes just like a restaurant”. I will take that as a compliment. Ceviche is one of my favourite foods and this recipe definitely curbed the craving. I will definitely make this again and again even with regular prawns when the spot prawn season ends. Very yummy!
