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.



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