Best Bc Spot Prawn Ceviche Recipes

GAMBAS AL AJILLO, SPANISH GARLIC SHRIMP

Gambas al Ajillo, Spanish Garlic Shrimp image

Any shrimp will do here, but I love this with spot prawns. You want lots of garlic, a little chile, and enough lemon to balance out the olive oil. This recipe is best done with shell-on shrimp that you peel at the table, but you can do it with peeled and deveined shrimp, too.

Provided by Hank Shaw

Time 13m

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 to 2 pounds large shrimp, preferably spot prawns
Salt
4 to 6 cloves garlic, roughly chopped or sliced thin
1 or 2 small, hot chiles, sliced thin, (or 2 dried, hot chiles, crumbled)
Juice of a lemon

Steps:

Heat the olive oil in a large saute pan over high heat. When it just barely begins to smoke, add all the shrimp and toss to coat with the oil.
Add the garlic, chile and salt the pan well. Cook over high heat, tossing and/or stirring, until all the shrimp just barely turn pink, about 2 minutes, tops. Toss with the lemon juice and serve at once.

Nutrition Facts : Calories 238 kcal, Carbohydrate 1 g, Protein 23 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 286 mg, Sodium 882 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BC SPOT PRAWN CEVICHE

BC Spot Prawn Ceviche image

Make and share this BC Spot Prawn Ceviche recipe from Food.com.

Provided by Chuck Hughes

Categories Lime

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

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)
1 Hass avocado, halved, pitted and peeled
fine sea salt
roughly ground fresh black pepper
1 lime or lemon, halved

Steps:

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.

Nutrition Facts : Calories 261.5, Fat 16.9, SaturatedFat 2.3, Cholesterol 142.9, Sodium 2383.1, Carbohydrate 13.2, Fiber 3.9, Sugar 2.2, Protein 17.3