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Gomez’s Wild BC Spot Prawn Ceviche

Can’t get enough Spot Prawns?  Us Either.  Pick up a few dozen down at Fisherman’s Wharf at Granville Island or from your local fishmonger and try Executive Chef Weimar Gomez’s light and bright recipe that couldn’t be easier.

Ingredients:
4 fresh spot prawns tails, deshelled
60 ml freshly squeezed lime juice
1/2 shallot finely diced
3 sprigs cilantro finely sliced
1/2 jalapeño finely diced. Add seeds if you like the heat
1 tsp olive oil
Pinch of salt

Method:
Put fresh prawns in a shallow bowl
Sprinkle with salt
Cover with lime juice
Add in the shallots, jalapeño, cilantro and olive oil and gently blend ingredients
Let prawns marinate for a minimum of 10 minutes

Serve:
Transfer prawns to the serving dish and pour remaining marinade over top