Aguachile Verde

Ingredients

• 500 g raw prawns, peeled and deveined
• 180 ml fresh lime juice, from about 8 limes
• 4 serrano chillies, stems removed
• 1 large handful coriander, leaves and stems
• 1 garlic clove
• 1 small cucumber
• 1 small red onion
• 1 avocado
• 1 tsp salt
• Tostadas or salted crackers, to serve

Before you cook

• Butterfly each prawn by slicing along the back so it opens flat, keeping the two halves attached.
• Slice the red onion into paper-thin half moons and soak them in cold water for 10 minutes.
• Halve the cucumber lengthways, scoop out the seeds and slice it into thin half moons.
• Pick the coriander and keep a few leaves back for the top.

Steps

1. Lay the butterflied prawns in a single layer across a wide shallow dish.
2. Season the prawns with half the salt.
3. Put the lime juice, serrano chillies, coriander, garlic and remaining salt into a blender.
4. Blitz for 30 seconds, until the liquid is bright green and only lightly flecked.
5. Taste the chilli water and add more salt or a squeeze of lime if it tastes flat.
6. Drain the onion and scatter it over the prawns with the cucumber.
7. Pour the green chilli water over everything so the prawns are submerged.
8. Leave the dish for 10 minutes, until the prawns have turned opaque pink at the edges but are still translucent in the centre.
9. Slice the avocado and arrange it over the top.
10. Scatter the reserved coriander leaves and serve straight away with tostadas.