Aguachile Verde

Ingredients

• 14 ozraw prawns, peeled, deveined and butterflied
• 8limes, juiced
• 3serrano chillies, stemmed
• 1 ozcoriander, stalks and leaves
• 1cucumber, half thinly sliced, half roughly chopped
• 1/2red onion, very thinly sliced
• 1 clovegarlic
• 1 tspsea salt

Method

1. 1

   Spread the butterflied prawns in a single layer on a cold serving plate and season with half the salt. Refrigerate while you make the dressing.

2. 2

   Blend the lime juice, serrano chillies, coriander, the roughly chopped half of the cucumber, the garlic and the remaining salt until smooth and bright green.

3. 3

   Put the sliced red onion in cold water for 5 minutes, then drain. This takes the raw bite off without cooking it.

4. 4

   Pour the green dressing over the prawns so they are just covered and leave for 3 to 5 minutes — the edges will turn opaque while the centres stay translucent.

5. 5

   Scatter over the drained onion and the sliced cucumber and serve immediately, with tostadas for scooping.