Discover the bright, coastal flavors in this Spot Prawn and Rockfish Ceviche. This refreshing seafood appetizer highlights sweet spot prawns and firm rockfish, tossed with fresh vegetables and a citrus-forward marinade. Easy to prepare and ideal for warm-weather gatherings or a light, protein-rich meal, this ceviche showcases the best of seasonal seafood with lively texture and bright, balanced flavor.
Spot Prawn & Rockfish Ceviche
This Spot Prawn & Rockfish Ceviche brings together the natural sweetness of spot prawns with the clean, flaky texture of rockfish. A citrus marinade brightens the seafood while diced tomatoes, cucumber, white onion, and jalapeño add crunch, color, and a hint of heat. Fresh cilantro and creamy avocado finish the dish for contrast and richness. The result is a light yet satisfying starter that is easy to scale for a crowd.
Key points for the best results: use the freshest seafood you can find, balance the citrus with a touch of tomato juice for body, and avoid over-marinating if you prefer a tender texture. The recipe below offers an approachable prep method that yields consistent, crowd-pleasing flavor.
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Recipe Shopping List
Before you start, gather these ingredients. Quantities and full instructions are provided in the recipe card below.
- Spot prawns (preferably fresh)
- Rockfish fillet
- Fresh limes
- Roma tomatoes
- Cucumber
- White onion
- Salt and black pepper
- Granulated garlic or garlic powder
- Jalapeños (adjust to taste)
- Fresh cilantro
- Ripe avocado
- Tomato juice
- Hot sauce (optional)
How To Make This Recipe
Below is a simple overview of the process. Follow the full recipe card for exact measurements and detailed steps.
- Precook the prawns. We recommend briefly cooking spot prawns in a hot skillet with butter so they retain a tender texture. Chill completely before combining with the other ingredients.
- Combine the ingredients. Once the prawns are cool, mix them with diced rockfish, lime juice, tomato juice, tomatoes, cucumber, onion, jalapeño, cilantro, and seasonings.
- Marinate briefly. Let the ceviche rest in the refrigerator for 20–30 minutes so flavors meld. Serve chilled with tortilla chips or on tostadas.
Recipe FAQ
Store leftover ceviche in an airtight container in the refrigerator and consume within 24 hours for best taste and texture. As the seafood sits in the citrus marinade, it continues to firm up, so a shorter storage time preserves a better mouthfeel.
You can prepare ceviche ahead of time; allow at least 30 minutes to an hour of marinating so flavors develop. Avoid letting it sit for longer than 24 hours, as the seafood texture will change and flavors may intensify.
Freezing ceviche is not recommended. Freezing and thawing alter the texture and can make the seafood mushy. Enjoy ceviche fresh within the suggested time frame.
Ceviche is safe when prepared with fresh, high-quality seafood, proper hygiene, and refrigeration. Citrus reduces surface bacteria but does not eliminate all pathogens. Those who are pregnant, immunocompromised, or otherwise concerned about raw or lightly cured seafood should consult a healthcare professional before consuming.
More Recipes With Fish & Shrimp
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- Whole Grilled Salmon in Foil
- Air Fryer Halibut Scampi
- Seafood Gumbo
- Grilled Salmon with Tingly Salt
- Sturgeon with Lemon Cream Sauce
- Grilled Lingcod
- Miso Black Cod
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Rockfish and Spot Prawn Ceviche
This bright, citrus-forward ceviche blends fresh fish and shellfish with crisp vegetables and a touch of heat. It’s perfect for a summer barbecue, a light main course, or as part of an appetizer spread.
Ingredients
- 2 cups spot prawns
- 2 cups rockfish, cut into ½” cubes (raw)
- 4 limes, juiced
- 4 medium Roma tomatoes, diced
- 1 cup diced cucumber
- ½ cup diced white onion
- 1½ teaspoons salt
- 1½ teaspoons granulated garlic
- ½ teaspoon black pepper
- 2 medium jalapeños, chopped (seeds removed for less heat)
- ⅛ cup chopped cilantro
- 1 large avocado, diced
- ¼ cup tomato juice
- 1 tablespoon hot sauce (optional)
Instructions
- Prepare the spot prawns by cleaning and peeling. Heat a skillet over medium-high heat, add a small amount of butter or oil, and sauté the prawns briefly until just cooked through. Avoid overcooking so they remain tender. Chill the prawns completely in the refrigerator.
- Cut the chilled prawns into halves or thirds as desired. In a large bowl, combine the diced rockfish, cooked prawns, lime juice, tomato juice, tomatoes, cucumber, white onion, jalapeños, cilantro, salt, granulated garlic, black pepper, and hot sauce if using.
- Gently fold in the diced avocado just before serving to preserve its texture and color.
- Cover and refrigerate the ceviche for 20–30 minutes to let flavors meld. Taste and adjust seasoning with additional salt, lime, or hot sauce if needed.
- Serve chilled with tortilla chips, tostadas, or on a bed of greens. Enjoy within 24 hours for best flavor and texture.
Nutrition Information (per serving)
Calories: 183 | Total Fat: 6g | Saturated Fat: 1g | Unsaturated Fat: 4g | Cholesterol: 107mg | Sodium: 814mg | Carbohydrates: 10g | Fiber: 4g | Sugar: 3g | Protein: 23g
Nutrition data provided here is an estimate.
Tips for success: choose firm-fleshed rockfish and very fresh spot prawns; keep all ingredients cold until serving; and balance acidity and salt at the end of prep. If you prefer a milder ceviche, reduce the jalapeño or remove the seeds. For a slightly richer finish, serve with thinly sliced avocado or a drizzle of olive oil.