Aguachile Verde
Sinaloa raw prawn cured in green chilli and lime juice — more aggressive than ceviche, electrifyingly fresh.
Total time
20 min
Prep
20 min
Cook
0 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
600glarge raw prawns, peeled and butterflied
4serrano chillis
1 handfulfresh coriander
6limes, juiced
1 cucumber, peeled and thinly slicedto serve
1 red onion, thinly slicedto serve
1 tspsalt
tostadasto serve
Instructions
1
Blend serrano chillis, coriander and lime juice with a pinch of salt until smooth.
2
Arrange butterflied prawns flat on a cold platter.
3
Pour green chilli lime mixture over prawns.
4
The acid will cure the prawns in 5-10 minutes — they will turn pink.
5
Arrange cucumber slices and red onion over prawns.
6
Serve immediately with crispy tostadas.
7
This dish deteriorates quickly — make and serve at once.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
169
Protein
36.6g
Fat
0.6g
Carbs
7.4g
Fiber
2g
Sodium
648mg
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★★★★★
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