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Prawn aguachile with cucumber and pickled onions

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If you love ceviche, you'll love these fresh marinated prawns

Ingredients

For the aguachile

  • 100²µ/3½´Ç³ú cucumber, peeled
  • 4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved)

For the red aguachile

For the lime pickled onions

For the kolo

To serve

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.