Spot prawn ceviche

My brother Adam went out on a friend’s boat recently to fish and get some spot prawns. Spot prawns have an incredibly short season in WA, only a few days in the month of May so when the season opens the water overflows with boats. I’ve never been out during this time, hopefully, one day, I love gathering food. I’m glad I didn’t go out on this trip, it rained and I’m a fair weather gatherer. Luckily, I have a brother who will share the spoils with me.

I can’t tell you much about spot prawns, other than that they’re delicious. I’ve had it raw at a sushi restaurant once and it was delicious. After we were done they deep fried the head and it was even better. Was like a shrimp chip. I told the chef I could eat a bowl of them while watching football.


Unfortunately, they removed the head immediately so I didn’t get to fry up any heads and try to make my own shrimp chips. What I made instead was ceviche. Spot prawns are such a treat I don’t want to lose the flavor by cooking too much, so what better way to eat them then as a ceviche?

Last year I made a ceviche with them and we loved it so I wanted to make it again. I normally only use lime juice when making ceviche, the citrus will cook the shrimp but I was looking at recipes online and saw one that also used lemon and orange juice. I loved the idea of it so decided to change things up. I also normally add cucumber but forgot to buy it when I went to the store and there was no way I was going back to the store. I’ve never put corn in my ceviche but I love the taste of sauteed corn, unfortunately, I burnt the garlic so I didn’t use as much as I would have since I was worried it would taste bad.

What I used in this recipe:
spot prawns
sweet tomatoes
2 ears of corn
red onion
1 orange
1 large lemon
2 limes

This recipe is based purely on personal tastes, your ceviche should include what you want. I would definitely add cucumber to mine.


First up, peel the spot prawns. I only marinate the prawns in half of the juices. I don’t like to mix everything into the marinating juices, I like a cleaner taste so I will toss the juice that it marinated in and squeeze the rest of the juices into everything when I toss it all together.


About 2 hours is enough time to “cook” the prawns. You don’t want to leave the prawns so long in the juice that they lose their flavor and taste more like citrus than shrimp. While the prawns are marinating cut the corn off of the cob. I love corn and it’s amazing in a salad. After you’ve cut the corn off sautee a couple of cloves of garlic in a little butter or olive oil for a minute or so, just enough time to release some of the fragrance and then toss in the corn. I burnt the garlic because I was trying to multi-task, I sauteed the garlic to where I wanted and then turned off the heat while I took care of the corn, problem was I didn’t take it off of the heat so it kept cooking, oops! I really should have tossed the garlic but instead, I threw the corn in the pan, LOL. Course I ended up picking the garlic out, but the damage was done. Kim says she didn’t taste anything burnt but the corn wasn’t as wonderful as it normally is. I sautee with some salt and pepper. I go by taste on how long to cook the corn. I like it just done. Since the prawns were still marinating, there was plenty of time for the corn to cool (which is why you don’t want to use much butter, you don’t want solid butter in your ceviche).


Once the prawns were done I finished chopping everything and threw it into the bowl. It was so pretty I had to take a photo. After everything is chopped, squeeze the rest of your juice in and toss. Let sit for 10 or 15 minutes and then grab some tortilla chips and start eating.

IMG_8749Kim and I got to the point where we skipped the chips and just kept eating the ceviche with a spoon. It’s such a lite refreshing meal. Tastes like summer! Kim talked me into leaving the leftovers with her. I was very sad the next day.

And because I had the ingredients I also made some guacamole to enjoy with our meal.

You can also make this with some fish but make sure you look up online what fish you can use. Some fish has to be frozen first. Adam also caught some cod which has to be frozen or cooked so I cooked it and then added it to my ceviche and it was delicious. As I said, you can do whatever you want to your ceviche, include using cooked fish. Have you had ceviche before? What was your favorite?



I like to eat, sleep and experience the world, one meal at a time.

9 thoughts on “Spot prawn ceviche

  • May 24, 2016 at 8:26 am

    I am a East Coast Southern Girl and I like my spot prawns fried. So Good!!!

    • May 28, 2016 at 9:10 pm

      I need to try your fried spot prawns Pat, I bet they are delicious!

  • May 24, 2016 at 12:53 pm

    Your photos are beautiful….very appealing. Never had ceviche, send would like everything except prawn…I would NEED to truly cook it. LOL…no adventure in food for this old lady!!!! I noted, per photo, you added avocado… of my favorites in salad, but not in your recipe. Then again, you did say to add whatever you wanted…..all in all, YUMMY!!!!!!

    • May 28, 2016 at 9:11 pm

      LOL never too late to try new things. 🙂

  • May 25, 2016 at 10:18 am

    Wonderful pics! I can practically taste it!

    • May 28, 2016 at 9:12 pm

      We need to make some when we’re together sometime! And I know by we, I mean me.

  • May 29, 2016 at 7:32 am

    I LOVE ceviche! I don’t even bother with the chips — I just eat it with a spoon. All your food photos are fabulous! Are you using your phone camera or something more sophisticated?

  • May 31, 2016 at 5:25 pm

    Oh, you do want my mom and dads fried spot prawns. They are *amazing*. Of course I like mine with grits and butter.
    You have made me want to make corn salad. You will have to post that recipe sometime soon.

    • June 1, 2016 at 12:18 am

      I will make the corn salad for Sue and take photos. You know I don’t normally like deep fried seafood but I’m sure it will be amazing.


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