Poached Prawns with Coconut-Ginger Sauce, Persimmon and Cashews

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6 to 8 servings
Cuisine: Mexican
Ingredients: 1 onion, peeled and quartered; 2 lemons, sliced into four rings; 9 cloves garlic, crushed; 1 tablespoon coriander seeds; 3 tablespoons salt; 4 quarts of water; 1 pound size 16-20 shrimp, peeled and de-veined; 1 avocado, mashed; 2 tablespoons red onion, chopped fine; 2 tablespoons Serrano pepper, chopped fine; 2 tablespoons cilantro, chopped; 1 lime, juiced; Salt to taste; 2 Persian cucumbers, diced the same size as tomatoes; 1 ½ cups or 8 ounces tomato, diced; ¼ cup red onion, chopped fine; 1 lime, juiced; 2 tablespoons cilantro, chopped; Salt to taste

Saturday, October 11th, 2025

Handcrafted by our skilled culinary team, this vibrant recipe pairs exquisitely with Davis Estates Chardonnay.

Ingredients

Serves 4

Coconut-Ginger Sauce

1 (13.5 oz) can coconut milk
2 teaspoons sesame oil
1 tablespoon tamari or soy sauce
2 tablespoon fresh lime juice
½ teaspoon salt (or to taste)
2 tablespoon fresh ginger, finely grated

Poached Prawns

20 large raw prawns (about 1 lb total), peeled and deveined
4 cups water
1 tablespoon salt
1 slice fresh ginger
1 slice lime or a splash of lime juice

Garnish

1 ripe persimmon, diced
¼ cup toasted cashews, chopped
1 Fresno pepper, seeded and finely diced (substitute red bell pepper for a spice free version)
1 scallion, thinly sliced
¼ bunch fresh cilantro, chopped

Method

Coconut-Ginger Sauce

In a small saucepan, combine all ingredients.
Warm gently over low heat for about 3–4 minutes, whisking until smooth and aromatic.
Remove from heat and let cool slightly. This can be served warm or chilled, depending on your preference.

Poached Prawns

In a medium saucepan, bring the water, salt, ginger, and lime to a gentle simmer (not a rolling boil).
Add the prawns and poach for 2–3 minutes, just until they turn pink and opaque.
Remove immediately and place in an ice bath to stop cooking.
Pat dry and dice into bite-sized pieces once cooled.

To Finish

In a small bowl combine coconut-ginger sauce (save some for extra drizzle), poached prawns, diced persimmon and gently toss to coat. Transfer to a chilled shallow bowl or coupe glass. Garnish with Fresno pepper, scallion, cilantro, and toasted cashews. Drizzle with a little extra coconut sauce.

Bright, creamy, and irresistibly fresh! Our Poached Prawns with Coconut-Ginger Sauce, Persimmon, and Cashews find their perfect match in Davis Estates Chardonnay.