Spot Prawn Ceviche

Looking for a variation of the classic Ceviche Recipe? Try this delicious and beautiful spot prawn ceviche to mix up your daily calory intake!



  • 1/2 lb. Live Spot Prawns
  • 2 Young Coconuts, cut in halves
  • 4 Tangelos
  • 2 Limes
  • 1/3 cup Jalapeño Oil
  • 1⁄2 Mini Heirloom Tomatoes
  • 10 Manzanilla Olives
  • 1 Serrano Chile, sliced thin
  • Cancha (crispy corn)
  • Sea salt, to taste
  • Micro-Cilantro
  • Extra virgin olive oil


  1. Separate the shrimp head from tail, peel and clean. Cut into 4-5 pieces per shrimp, set aside in fridge.
  2. Juice tangelos and limes in separate non-reactive bowl add salt and pepper and blend with jalapeño oil.
  3. Cut tomatoes in half. Combine shrimp with serrano and tangelo-lime marinade.
  4. Use coconuts halves as bowls in which to serve. Marinate for about 2-3 minutes inside bowls and top with tomatoes, micro-cilantro and cancha.
  5. Finish with a drizzle of extra virgin olive oil.

Pro Tips for the perfect Ceviche

To make the Jalapeño oil blench six jalapeños with a pinch of salt and blend with 1 cup vegetable oil. Strain with cheese cloth in a container over ice.

This is a recipe brought to you by our friends at Ceviche Project!

Do you want to try more ceviche recipes?

Here you have more options for you to try!


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