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Close-up of a vibrant shrimp ceviche with avocado slices, red onion, apple sticks, chopped cilantro, and green sauce, garnished with coarse salt.

Gambero Rosso Aguachile

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Bright, fresh, and vibrant, Gambero Rosso prawns marinated in a zesty verde sauce with crisp apple, creamy avocado, and a balance of heat and acidity. A simple dish where ingredient quality shines.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Appetizer, Seafood
Cuisine: Mexican
Calories: 233
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Blender or food processor
  • Mandolin (optional, for thin slicing)
  • Sharp Knife
  • Mixing Bowls
  • Fine Mesh Sieve

Method
 

Make the Aguachile Verde
  1. 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
  1. 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.
  2. Remove the prawns from the ice bath, rinse under ice-cold water, and pat dry with paper towels.
  3. 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
  1. 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.

Nutrition

Calories: 233kcalCarbohydrates: 26gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 38mgPotassium: 932mgFiber: 11gSugar: 10gVitamin A: 3928IUVitamin C: 68mgCalcium: 86mgIron: 3mg

Notes

Storage: this is a raw-prawn dish, meant to be eaten right after it's dressed and plated, don't let it sit. If you want to prep ahead, make the aguachile verde up to a day in advance and keep it covered in the fridge, then slice the prawns and assemble just before serving.

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