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Prawn aguachile cucumber & pickled onions

Preparation time
overnight

Cooking time
10 to 30 mins

Serves
Serves 4

By Marcus Samuelsson
From Saturday Kitchen

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

Method

  1. To make the cucumber strips, put the cucumber in a bowl, sprinkle with salt then transfer to a freezer bag and freeze overnight. Thaw the next day ready to use.

  2. To make the lime pickled onions, mix together the onions, lime juice and oregano in a bowl and leave to marinate at room temperature for at least 2 hours.

  3. To make the aquachile, put the chilies, garlic and prawn head into a dry pan and cook until charred. Transfer to a blender or food processor with the remaining ingredients and blend until smooth.

  4. Tip the marinade into a bowl, add the prawns, making sure they are submerged. Cover and leave in the fridge to marinate for at least an hour.

  5. To make the kolo, melt the butter in a large frying pan, add the pearl barley and toast slowly, stirring frequently, until evenly browned. Season with salt.

  6. To serve, place a marinated prawn on each plate, top with a strip of cucumber, some of the lime pickled onions and sprinkle with avocado, a little kolo and the fresh herbs.

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