Prawn aguachile with cucumber and pickled onions
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
- 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
For the lime pickled onions
For the kolo
- 20²µ/¾´Ç³ú butter
- 500g/1lb 2oz pearl barley
To serve
- 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.