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However, all opinions expressed here are my own.
When I received a bottle of Winter Ambrosia Vinegar from The Quail & Olive* in Carmel Valley, my first inclination was to use it as I would a fruit shrub - in a cocktail. I did that when I created a Winter Ambrosia Rye Whiskey Zinger. Then my mind started whirling with more applications in the kitchen. And I decided to try it in a Fijian-style ceviche called Kokoda which is seafood 'cooked' in vinegar and finished with coconut milk.
I've called my recipe 'Kokoda-style' because usually this recipe is made with fish, not prawns. And I added in pears to match the flavors of the vinegar. So, this is definitely just inspired by kokoda and not a traditional recipe...but it was delicious and well-loved around my dinner table.
- 1 pound prawns, peeled and deveined (check the Seafood Watch guidance for shrimp to choose a sustainable one!)
- 1 cup vinegar (I used the Winter Ambrosia Vinegar)
- 1⁄4 cup finely chopped fresh cilantro
- 2 to 3 cloves garlic, peeled and chopped
- 3⁄4 cup coconut milk
- 1 organic tomato, cored and chopped
- 1 small pear, cored and chopped
- freshly ground salt, to taste
- freshly ground pepper, to taste
- 1⁄4 cup snipped fresh chives
- chips for serving, optional
In a glass bowl, toss the peeled prawns with the garlic and cilantro.
Pour in the vinegar and make sure that all of prawns are submerged. If they aren't add more vinegar. Refrigerate and leave to marinate for 2 to 4 hours. Stir them every hour or so to make sure they stay submerged. The prawns are ready when they are pink and opaque.
Drain the prawns and return them to the bowl. You can cut them into more bite-sized pieces if you prefer; I left them whole.
Add in the coconut milk, tomato, and pears. Stir gently to combine. Season to taste with salt and pepper. Garnish with chives and serve with chips, if using.
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