Ingredients
Aguachile Verde
- 1 cup fresh cilantro leaves
- ½ cup fresh parsley leaves
- 2 serrano chiles stemmed and chopped
- 1 garlic clove peeled
- ½ cup freshly squeezed lime juice
- ¼ cup freshly squeezed lemon juice
- ¼ cup ice-cold water
- Kosher salt to taste
Prawns & Garnishes
- 6-8 Gambero Rosso prawns peeled and deveined
- ½ cup green apple Granny Smith, thinly sliced into matchsticks
- ¼ cup red onion very thinly sliced
- 2 radishes thinly sliced
- ½ avocado thinly sliced
- 1 tablespoon cilantro finely chopped (for garnish)
- Extra virgin olive oil for drizzling
- Maldon salt to finish
Method
Make the Aguachile Verde
- Blend cilantro, parsley, serranos, garlic, lime juice, lemon juice, and ice-cold water until completely smooth. Season with kosher salt to taste. Strain through a fine mesh sieve for a silky texture. Refrigerate until ready to use.
Prepare the Prawns
- Make an ice bath by dissolving 1 tablespoon kosher salt in cold water. Peel and devein the prawns. Make a shallow incision along the back of each prawn and remove the dark vein. Place prawns in the salted ice bath for 5 minutes to firm and chill.
- Remove the prawns from the ice bath, rinse under ice-cold water, and pat dry with paper towels.
- Slice each prawn in half lengthwise. Arrange them in a shallow dish and pour over the chilled aguachile verde. Let marinate for about 10 minutes.
To Serve
- Arrange the marinated prawns on a plate. Scatter green apple matchsticks, red onion, radish, and avocado slices on top. Drizzle with extra virgin olive oil and finish with Maldon salt. Garnish with chopped cilantro.