Bc Spot Prawn Ceviche - cooking recipe

Ingredients

Ceviche
1 lb (2 to 3 dozen) ultra-fresh bc spot prawns, peeled and diced (see Cook's Note)
3 -4 tablespoons olive oil
3 tablespoons chopped chives or 3 tablespoons scallions
1 tablespoon fine sea salt, plus more if needed
1 tablespoon roughly ground fresh black pepper, plus more if needed
3 limes or 2 lemons, juice of, plus more if needed
1 jalapeno, finely diced (about 2 tablespoons) or 1 tablespoon dried red pepper flakes
1 small yellow bell pepper, halved, seeded, white fibers removed and diced
1/2 English cucumber, diced
1/2 small shallot, finely chopped
3 tablespoons coconut milk (optional)
Avocado
1 Hass avocado, halved, pitted and peeled
fine sea salt
roughly ground fresh black pepper
1 lime or lemon, halved

Preparation

For the ceviche:
Add the prawns, olive oil, chives, salt, pepper, lime juice, jalapenos, bell peppers, cucumbers, shallots and coconut milk if using to a large bowl and toss to combine. Let marinate until the prawns are pale and firm to the touch, 5 to 10 minutes. Season to taste with more sea salt, pepper and lime juice if needed.
For the avocado:
Place the avocado halves in a small bowl and lightly smash. Sprinkle with sea salt, black pepper and a squeeze of lime or lemon juice.
Turn the ceviche out onto a large platter or place in a large bowl next to the avocado. Serve family-style, with wontons, chips, crackers or wafers.
Serving suggestions: crispy wontons, corn chips, crackers or wafers (make sure they are simply flavored so the flavor of the BC Spot Prawns comes through).
Cook's Note:
The BC Spot Prawn season starts in May and runs through June; frozen BC Spot Prawns are available year-round. Halibut, scallops or albacore tuna can all be used in place of BC Spot Prawns.