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.


    Crispy Eggplant with Molasses

    One of Southern Spain’s best loved tapas. The Moors ruled Spain for nearly 800 years and had a lasting influence on Spanish cuisine. This dish is a classic example of the Moors penchant for mixing savory and sweet.


    Salmon in Red Mojo Sauce

    Try this easy recipe for Spanish mojo and use it with your favorite fish fillet, low-calorie but full of flavor!

    Join our table

    Subscribe to our Newsletter

    Have no product in the cart!