Spot Prawn Ceviche

Ingredients

Equipment Needed

• •Glass or ceramic mixing bowl (never metal for ceviche)
• •Sharp chef's knife
• •Citrus juicer or reamer
• •Chilled serving bowls or plates

Instructions

1. 1

   Prepare the prawns

   If your spot prawns are live, dispatch them quickly by placing in ice water for several minutes until still, then twist off the heads and peel the shells. Remove the dark vein running along the back. Rinse the meat briefly under cold water and pat completely dry with paper towels. Cut larger prawns crosswise into thirds, smaller ones in half. You want pieces roughly the size of your thumbnail, substantial enough to have presence but small enough to cure evenly.

   Save those prawn heads and shells. Roasted and simmered, they make an extraordinary bisque or the base for a seafood risotto.
2. 2

   Soak the onion

   Place the thinly sliced red onion in a small bowl and cover with cold water. Let it soak while you prepare everything else, at least 10 minutes. This removes the harsh sulfur compounds that can overwhelm delicate seafood while preserving the onion's pleasant crunch and color. Drain thoroughly and pat dry before using.

3. 3

   Cure the prawns

   Combine the prawn pieces with the lime juice, orange juice, and fine sea salt in a glass or ceramic bowl. Never use metal, which can react with the acid and impart off flavors. Stir gently to ensure every piece is submerged. Cover and refrigerate for 15 to 20 minutes. Watch the transformation: the flesh will turn from gray-translucent to white-opaque, working from the outside in. When opaque throughout but still slightly yielding at the center, they're ready.

   Spot prawns cure faster than you expect because the pieces are small and the flesh is delicate. Check at 12 minutes. Overcured ceviche turns rubbery and chalky.
4. 4

   Build the ceviche

   Drain off about half the curing liquid, leaving enough to keep everything moist. Add the drained red onion, minced serrano, diced cucumber, and most of the cilantro, reserving some leaves for garnish. Season with white pepper. Fold everything together gently. Taste the liquid: it should be bright and balanced, pleasantly salty with citrus punch and a slow heat from the serrano. Adjust salt or add more lime juice as needed.

5. 5

   Rest briefly

   Return the bowl to the refrigerator for 5 minutes. This allows the flavors to marry and the aromatics to infuse the leche de tigre, that precious lime-prawn liquor at the bottom of the bowl. In Peru, they drink it straight as a hangover cure. At your dinner party, encourage guests to sip what remains after the prawns are gone.

6. 6

   Serve immediately

   Slice the avocado and fan it alongside the ceviche or dice it directly into the bowl. Spoon the ceviche into chilled glass bowls or onto cold plates, making sure each portion gets plenty of the leche de tigre. Scatter the reserved cilantro leaves over the top. Finish with a drizzle of your best olive oil and a pinch of flaky sea salt. Serve with sturdy tortilla chips, tostadas, or sliced roasted sweet potato for scooping.

Chef Tips

• •Freshness is non-negotiable. Spot prawns should smell like clean ocean, nothing else. If there's any ammonia note or fishy odor, walk away. Find a fishmonger who sources directly from day boats or trap fishermen.
• •Live spot prawns are ideal, but head-on fresh-frozen from a reputable source works nearly as well. Thaw overnight in the refrigerator, never at room temperature or under running water.
• •The serrano quantity here produces gentle heat. For more fire, leave the seeds and membranes intact. For less, substitute half a jalapeño. Taste your specific pepper before adding; heat levels vary wildly.
• •White pepper disappears visually into the dish while providing warmth. Black pepper works but will leave visible specks throughout. A personal preference, not a rule.
• •Pair this with a bone-dry Albariño, a crisp Oregon Pinot Gris, or an ice-cold lager. Nothing sweet, nothing oaky. The wine should cut and refresh, not compete.

Advance Preparation

• •Prawns can be peeled, deveined, and cut up to 4 hours ahead. Keep covered on ice in the refrigerator until ready to cure.
• •Lime and orange juice can be squeezed several hours ahead and refrigerated. Fresh juice is always best, but this makes dinner party timing easier.
• •The red onion can soak in water for up to 30 minutes without losing texture.
• •Once cured and assembled, serve within 30 minutes. The acid continues working on the proteins, and the texture degrades if held too long.

Frequently Asked Questions

Nutrition Information

1 serving (about 160g)