Spot Prawn Ceviche by Chef Andrew Clarke of Acme Farms + Kitchen
1lb raw spot prawn tails, diced
1 C finely diced mixed red and yellow bell peppers
2 T finely diced jalapenos (ribs and seeds removed unless you like it spicy)
2 T finely diced red onion
2 T minced chives or scallions
2 T minced cilantro
2 t coarsely ground black pepper
1 t sea salt, or more to taste
½ C lime juice
3 T extra virgin olive oil
Mix all ingredients together in a bowl, and let marinate for 15 minutes (any longer and the prawns will toughen). Serve ceviche with tortilla chips, chopped avocado, and hot sauce, or as desired.
Try pairing with a Saison Du Kulshan from Kulshan Brewing Company.
