Prawn Ceviche Poke Bowl
A fresh, light, and tropical take on a classic Hawaiian poké bowl. Marinated prawns infused with pineapple, soy, and sesame pair beautifully with roasted capsicum, crisp cucumber, and umami-rich mushrooms—all served over a bed of fluffy rice. A nutritious and flavor-packed dish that’s as vibrant as it is delicious!
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Prawn Ceviche Poké Bowl
Servings: 2
A fresh, light, and nutritious Hawaiian-inspired poké bowl featuring marinated prawns, roasted capsicum, and a vibrant mix of vegetables.
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Ingredients
- 1 roasted red capsicum
- 1 cup of steamed rice
- Cucumber sliced into batons
- 1 tbsp of sesame seeds
- 1/2 cup of minced mushroom
- 2 tbsp Soy sauce
- 2 tbsp Sesame oil
- 1 Pineapple diced
- 1 red onion
- 6 green prawns peeled and deveined
- Seaweed nori sheets, torn
- 1 Jalapeno
Instructions
- Start by roasting the red capsicum at 180°C for about 20 minutes until the skin blisters. Once roasted, place it in a plastic bag and let it steam for a few minutes to make peeling easier. Peel off the skin, remove the seeds, and slice it into strips.
- Dice the pineapple, prawns, jalapeño and finely chop the onion and combine in a bowl. Add a drizzle of sesame oil and soy sauce, stirring to coat everything evenly.
- Let this mixture sit for a while, allowing the pineapple's enzymes to gently tenderise and flavour the prawns.
- In another bowl, mix the minced mushrooms with a splash of soy sauce and let them marinate to develop a rich, umami flavour.
- To assemble the bowl, start with a base of steamed rice. Arrange the marinated prawns, roasted capsicum, cucumber batons, and marinated mushrooms on top. Tear up some seaweed and scatter it over the bowl, followed by a sprinkle of sesame seeds.
- Finish by pouring some of the marinade over the dish for extra flavour. Enjoy this fresh and vibrant poké bowl, inspired by the tastes of Hawaii.
