Aguachile de Camarón (Prawns Cooked in Lime and Chilli)

Ingredients for Aguachile de Camarón (Prawns Cooked in Lime and Chilli)

• 1 English cucumber, peeled

• 450g fresh, head-on jumbo prawns

• 1 teaspoon kosher salt, plus more to taste

• 240ml freshly squeezed lime juice

• 60ml extra-virgin olive oil

• 2 to 3 fresh serrano chillies, sliced

How to make Aguachile de Camarón (Prawns Cooked in Lime and Chilli)

Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.

Peel, devein, and butterfly the prawns, leaving the tail intact but discarding the head. Arrange the prawns on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.

In a blender, combine the lime juice, olive oil, chillies, and 60ml cold water. Process until smooth then season to taste with salt.

Just before serving, drizzle the prawns with the lime-chilli sauce and serve immediately.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.