Prawn aguachile

A deliciously refreshing Mexian dish!

This refreshing and flavourful Mexican dish is not only declious but also very protein, low carb, and gluten free. Similar to Peruvian ceviche it is made by marinating prawns in lime juice with the addition of blended garlic, cucumber and coriander.

Aguachile lierally translates to “chilli water” since the marinated prawns are mixed with a blended mix of coriander, jalapeno peppers and corainder which results in a refreshing spicy flavour that is utterly addictive.

🍽️ 2 portions

Ingredients

• 300g raw shrimp

• 3-4 limes

• 1 garlic clove

• A bunch of coriander

• 2 jalapenos peppers (optional: 1 serrano)]150g cucumber

• 1 tbsp soy sauce

• Toppings: ovocado slices, thinly sliced red onion, cucumber, tortilla chips or tostadas

Method

• Slice the prawns in half (lengthwise) and remove any veins if necessary. Place in a bowl,. season with salt and pepper and squeeze with enough lime to cover the shrimp. This will cook the shrimp, turning them slightly pink – this will take about 20-25 minutes.

• Meanwhile make the Aguachile Marinade: Place the garlic clove, cucumber, coriander, 1/4 cup of lime juice from the prawn marinade in a blender. Blend until smooth.

  Pour the aguachile marinade over the shrimp and toss to coat. Add the sliced onions, cucumber if you like. Taste and adjust the salt if neeeded. Refrigerate 30 minutes if possible as this dish is best served cold!

  When ready to eat serve it on top of a corn tortilla/tostada with some avocado slices, coriander leaves and a drizzle of olive oil,. .

FAQS and Tips

• If you are not into spices you can skip the jalapeno peppers or substitute with a poblano pepper.

• I recommend leaving the thinly sliced onion in a bowl with salt, white vinegar and cover with water. This will cut the sharp onion flavour and bring out the red color of the onion.