Author: Abe Pedroza
Servings: 4
Prep Time: 15mins
Cook Time: 30mins
WATCH: Abe makes a perfect summer seafood dish
Aguachile de camarón is a bright, summery dish of fresh prawns bathed in chilli, citrus, and herbs—cool, refreshing, and built to wake up your palate.
INGREDIENTS
Prawns:
• 450 g raw prawns (peeled & deveined)
• Juice of 2–3 large limes
• Sea salt
• Fresh cracked Pep
Sauce:
• 120 mL fresh lime juice
• 1 garlic clove
• 1 cup coriander (leaves + tender stems)
• 2 jalapeños, halved lengthwise
• 1 eighth of a red onion
• 1 tsp kosher salt
Garnish:
• ½ a cucumber, sliced
• 1 avocado, sliced
• Drizzle olive oil
• Fresh coriander leaves
• Tortilla chips or mini-tostadas for serving
METHOD
1.
Place your prawns into a bowl, salt and Pep to taste, then cover them in fresh lime juice. Give it a mix and then put it in the fridge for 20-30 minutes until they turn opaque.
2.
While that’s happening, put your lime juice, garlic, coriander, jalapeños (and serrano if you’re chasing heat), and salt into a blender and blend until smooth and delicious-smelling.
3.
If you haven’t been messing around too much, you should have a few minutes to prep your garnishes.
Slice your cucumber into cute 5mm rounds, your red onion into fine spears, and your avocado into... avocado slices.
4.
Hopefully you’ve been checking on your prawns. If they’re no longer see-through and maybe even a little pink, they’re ready. Take them out of the fridge and hit them with your green sauce. Mix well.
5.
Transfer it all onto your nicest shallow serving bowl. It’s now time to garnish. Start with your cucumber, then your onions, and finally your avocado. Top with the coriander leaves and a nice finall hit of Pep.
6.
Serve with your favourite good quality corn chips or tostadas, along with a nice cold drink.