Aguachile – raw prawns cured in lime and green chilli
Raw prawns, butterflied and ‘cooked’ in lime juice blended with serrano chillies, with cucumber, red onion and coriander. This is how it's eaten in Sinaloa and Sonora: freshly made, with crisp tostadas. There are red versions with dried chilli, and black ones too. Use very fresh prawns.
- 32 minTime
- 30 minHands-on
- 4Portions
- 43 gprotein per portion
- 610kcal per portion
Ingredients for 4 portions
- 700 gPrawns, raw, peeled
- to tasteSalt
- 12Limes
- 4Serrano chiles
- 30 gCoriander
- 1Cucumber, peeled
- 1Red onion
On the side
- 12Tostada shells
- 2Avocados
Method
- Butterfly the prawns: cut along the back without cutting right through and remove the dark vein. Lay them in a single layer on a large platter and season with salt.
- Juice the limes. Blend the juice with the serrano chillies, half the coriander and a pinch of salt until smooth and green.
- Pour the lime mixture over the prawns so they are well covered and chill for 10 minutes, until they turn from grey to pink on the outside. Don't leave them much longer or they turn tough.
- Meanwhile, cut the cucumber into half-moons and the red onion into thin rings, and chop the rest of the coriander.
- Scatter the cucumber, onion and coriander over the prawns and serve straight away with tostadas and sliced avocado.
