Aguachile

Name: Aguachile
Total time: 30 min
Ingredients: 500g raw peeled tiger prawns; 4-5 mild green chillies, chopped; 6 limes, juiced; 1/2 clove garlic , crushed; 1/2 red onion, thinly sliced into rings; 1/2 cucumber, peeled, seeded and cubed; 1 avocado, peeled, stoned and cubed; baby coriander, leaves to serve; tortilla chips, to serve

www.olivemagazine.com

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Total: 30 minutes

Servings: 2.5

Author : olivemagazine

avocado prawns

Ingredients

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500 grams raw peeled tiger prawns4-5 mild green chillies, chopped6 limes, juiced1/2 clove garlic , crushed1/2 red onion, thinly sliced into rings1/2 cucumber, peeled, seeded and cubed1 avocado, peeled, stoned and cubedbaby coriander, leaves to servetortilla chips, to serve

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Instructions

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Step 1

Cut the prawns in half lengthways, along the back, removing the black vein running through the centre. Give them a quick wash, pat dry with kitchen paper and chop into pieces. Put onto a plate, sprinkle with 1 tsp salt, and transfer to the fridge while you make the chilli water.

Step 2

Bash the chillies with a pestle in a mortar until you make a vibrant green paste. Add a little coarse salt to help break the skins down if you need to (or you can whizz in a small blender). Stir in the lime juice and garlic. Scrape into a bowl and season generously. Toss in the prawns, so they are completely coated, and chill again for 30-40 minutes while you prep the other ingredients. Stir after about 10 minutes so the prawns marinate evenly.

Step 3

Check the prawns, they should be pink, and opaque. Keep marinating if they still have a little greyness. Add the onion, cucumber and avocado to the prawns, toss lightly, and then tip onto a platter or plates. Scatter over the coriander, and serve with tortilla chips.