Prawn aguachile recipe
Prawn aguachile with cucumber and pickled onions If you love ceviche, you'll love these fresh marinated prawns 100g/3½oz cucumber, peeled4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) 100g/3½oz cucumber, peeled 4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved) 4 red chillies1 guajillo chilli, toasted 2 garlic cloves1 tbsp hot sauce1 tbsp Worcestershire sauce100ml/3½fl oz olive oil6 limes, juice onlysalt 4 red chillies 1 guajillo chilli, toasted 2 garlic cloves 1 tbsp hot sauce 1 tbsp Worcestershire sauce 100ml/3½fl oz olive oil 6 limes, juice only salt 1 red onion, thinly sliced6 limes, juice only½ tsp Mexican oregano 1 red onion, thinly sliced 6 limes, juice only ½ tsp Mexican oregano 20g/¾oz butter500g/1lb 2oz pearl barley 20g/¾oz butter 500g/1lb 2oz pearl barley 1 avocado, peeled and stone removed, diced2 tbsp finely chopped fresh coriander1 tbsp finely chopped fresh dill 1 avocado, peeled and stone removed, diced 2 tbsp finely chopped fresh coriander 1 tbsp finely chopped fresh dill Method To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs.