Recipe: el Santo Prawn Ceviche - West Coast Food

By: El Santo

Enjoy El Santo’s classic prawn ceviche.


Whole prawns, (400g)
Limes, (1)
Red onion, (1 Small)
Roma tomato, (1)
Jalapeño, (1)
Orange, (1)
Lemon, (1)
Bay leaf, (1)
Cilantro, (1 bunch)
Avocado, (1)
Shallot, (1)
Cloves of garlic, (2)
Salt and pepper

  1. Peel and devein the prawns, keeping the shells to make prawn salt.
  2. Peel the limes, lemon, and orange, and place the citrus skins on a baking sheet with the prawn shells. Set aside the citrus fruit for juicing.
  3. Finely slice shallots and garlic and add those to the baking sheet along with bay leaf and the stems of the cilantro.
  4. Season heavily with salt and bake in the oven at 220 for 15 minutes. Once dried, blend in a food processor until it becomes a powder. Set aside, as this will be used to garnish the ceviche.
  5. For the ceviche, roughly chop the prawn into ¼ inch pieces, place in a mixing bowl. Juice the 4 limes and 1 lemon on top and mix with the prawns to begin curing.
  6. Once your prawns are curing, finely dice the onion, tomato, and jalapeño and add to the curing prawn. Let sit in the fridge for 20 minutes to finish curing.
  7. Chiffonade the cilantro and slice the avocado to top the ceviche.
  8. Once the prawns have cured, top with a tablespoon of prawn salt, cilantro, and avocado, and enjoy!

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