Ceviche Spot Prawn Toasts

Charbar chef and 2015 Foodie of the Year, Jessica Pelland, shares this fresh (and spicy) idea for entertaining.

  • By Jessica Pelland, Charbar
  • May 20, 2015
  • Yield: 6 servings


36 fresh spot prawns (or other white Ocean Wise prawns)

2 limes, juiced

½ oz yuzu juice

½ oz olive oil

Pinch kosher salt


Chili Mayonnaise

½ cup mayonnaise (homemade)

½ tsp piri piri (Portuguese pepper sauce)

¼ tsp Kanzuri paste  (found at Japanese grocery stores)



4 fresh rosemary sprigs

2 cups olive oil (for frying—you can reuse oil)


Charred Bread

6 slices Sidewalk Citizen’s sourdough (sliced ½-cm thick)

1  oz olive oil

Pinch kosher salt




Clean shrimp, removing shells and deveining.

Lightly poach shrimp in salted water for 5 minutes (at 180°F water temperature)

Add shrimp meat to a metal bowl that has been placed on ice. Add lime juice, yuzu juice and olive oil, then gently sprinkle with kosher salt.

Let sit in bowl until ready to assemble.

Chili Mayonnaise

Whisk all ingredients in a bowl. Set aside until shrimp toast is ready to be assembled.


Clean rosemary leaves off the stem. Fry leaves in olive oil at 300°F for 3 minutes.

With a slotted spoon, remove rosemary and place on napkin-lined plate.

Sprinkle with kosher salt and set aside.

Charred Bread

Slice bread. Drizzle both sides with olive oil and sprinkle with kosher salt.

Grill bread until nicely charred and crisp. Set aside.


Spread a thick layer of chili mayonnaise on toast. Add marinated shrimp and top with fried rosemary.


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