Prawn aguachile salad
Check out our quick and easy prawn aguachile salad recipe. Aguachile’ means ‘chilli water’ in Spanish, referring to the fiery dressing. Traditionally, raw prawns would be used but we’ve used cooked here to cut down on time
Prawn aguachile salad
Ingredients
- green chillies 2 deseeded and roughly chopped
- coriander a small bunch stalks roughly chopped and leaves torn
- limes 2 zested and juiced
- caster sugar 1 tsp
- ready-cooked prawns 180g
- red onion 1 thinly sliced
- avocado 1 diced
- radishes a handful quartered
- cucumber ¼ diced
- Little Gem lettuces 2 cut into chunky pieces
- tortilla chips a handful crushed, to serve
Instructions
- Put the green chillies, coriander stalks, lime zest and juice, the sugar, a pinch of salt and 50ml of water into a small blender and whizz until smooth. Put the prawns and red onion into a large bowl, pour over the dressing and leave to marinate for 15 minutes, stirring occasionally.
- Add in the avocado, radishes, cucumber, lettuce and coriander leaves, and toss again. Divide between 4 plates then sprinkle over a few crushed tortilla chips.
Notes
Adapted from livemagazine.com
