Prawn aguachile cucumber & pickled onions

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Marcus Samuelsson

Ingredients

For the aguachile

  • 100g/3½oz cucumber, peeled
  • 4 sushi grade carabinero prawns, peeled, halved and de-veined (head reserved)

For the red aguachile

  • 4 red chillies
  • 1 guajillo chilli, toasted
  • 2 garlic cloves
  • 1 tbsp hot sauce
  • 1 tbsp Worcestershire sauce
  • 100ml/3½fl oz olive oil
  • 6 limes, juice only
  • salt

For the lime pickled onions

  • 1 red onion, thinly sliced
  • 6 limes, juice only
  • ½ tsp Mexican oregano

For the kolo

  • 20g/¾oz butter
  • 500g/1lb 2oz pearl barley

To serve

  • 1 avocado, peeld, destoned and diced
  • 2 tbsp finely chopped fresh coriander
  • 1 tbsp finely chopped fresh dill