Spot Prawn Ceviche
Owning a lodge in Southeast Alaska puts me in a perfect position to make a twist on this Mexican classic. Although Alaskan spot prawns are used for the recipe, it also works well with any previously frozen shrimp or light meat fish. I made a batch with Walleye, and it was fantastic! I’ve also experimented with other ingredients to change it up a bit. While on a fishing trip in Florida, a friend and I made snapper ceviche with a little cumin and some chopped apples. It was amazing! I’ve also added curry powder and cumin, which gives it a really unique kick and works well with the lime and cilantro. Regardless, I usually make a double or triple batch because once you start eating it, you can’t stop.
Ingredients
1 pound spot prawns, de-headed and peeled
2/3 cup English cucumber, seeds removed and diced very small (approximately 2 mm)
1/2 jalapeno, seeded and diced very small (approximately 2 mm)
1/2 to 1 bunch cilantro, stems removed, and leaves chopped well
1/2 medium-sized purple onion or 1/2 cup purple onion finely diced (approximately 2 mm)
2 garlic cloves, minced finely or crushed with garlic press
2 teaspoons fresh grated ginger
2 tablespoons fresh lime juice
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon cumin powder
1/2 teaspoon curry powder
1 teaspoon salt
1/2 teaspoon white pepper
Directions
In a large mixing bowl, combine all of the spices and wet ingredients. Mix with a whisk. Next add all of your chopped vegetables, and stir with a large spoon until coated evenly. Let the vegetables marinate, covered in the refrigerator, for 30 minutes.
Chop spot prawns in 1/2-inch chunks. Put aside in a small bowl and refrigerate.
After the vegetable mix has marinated for 30 minutes, remove from the refrigerator, and add the chopped spot prawns and mix thoroughly. It’s now ready to eat!
Note: If the spot prawns are added too soon before serving, the meat will “burn” in the lime juice. Both heat and citric acids denature the proteins in the fish to “cook” it. Some people prefer the fish to marinate in the citric acid longer to turn the meat white and in essence “cook” it more. This is a personal preference.
Serve with tostadas or tortilla chips.