The Best Thing I Ate All Week: Spot Prawn Ceviche at Yew Seafood and Bar

Get it before it's gone.

Get it before it’s gone.

I’ve got a DIY tradition with my friends at this time of year: grab a few pounds of spot prawns at Gar Lock in Chinatown, cover someone’s dining room table with newsprint, and dine on a giant feast of this sweet-but-short season’s best harvest with a spot prawn boil. (There’s a lot of butter involved, too).But fortunately, you can also get someone else to do the prep work for you. Yew Seafood and Bar at the Four Seasons is highlighting our famous export for the season right now, and the spot prawn’s sweet, firm texture is perfectly highlighted by Chef Weimar Gomez’s ceviche recipe. It’s simple, bright and—dare I say it, given the weather this spring—downright summery. With just a little heat from diced jalapeño, it’s a perfect primer to a full-on spot prawn feast—which they’ll prepare for you as well.If you’re ready to host a feast yourself, Chef Gomez shared his recipe with us. Get the newspapers prepped!Spot Prawn Ceviche, $20, Yew at Four Seasons

Recipe: Wild B.C. Spot Prawn Ceviche

Pick up a few dozen spot prawns down at Fisherman’s Wharf at Granville Island or from your local fishmonger and try Chef Weimar Gomez’s light and bright recipe that couldn’t be easier.


4 fresh spot prawns tails, deshelled60 ml freshly squeezed lime juice½ shallot finely diced3 sprigs cilantro finely sliced½ jalapeño finely diced. Add seeds if you like the heat1 tsp olive oilPinch of salt


  1. Put fresh prawns in a shallow bowl. Sprinkle with salt and cover with lime juice.
  2. Combine shallots, jalapeño, cilantro and olive oil and gently blend ingredients.
  3. Let prawns marinate for a minimum of 10 minutes
  4. To serve, transfer prawns to a serving dish and pour remaining marinade over tip.

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