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Prawn Aguachile - Moreish Mexican Mouthfuls

Updated: Apr 7, 2021

Mexico had been on my bucket list to travel for many years and I got the chance to spend a month there, eating my way around. A highlight, one of many I might add was the Agucahile. Vibrant, zingy and refreshing I felt this was a perfect dish to enjoy during the long hot Summers here down under. In Mexico, they have very sweet limes. That's why I have added orange juice into this recipe to sweeten the limes just a touch. Some Tips – Soak the red onions in water to take a little bit of the bite out them. De-seed the chili if you don’t like too much heat. Use cooked prawns instead of using the lime juice to cure them and finally, avocado also goes well either with this dish or as an alternative to using prawns.

Prawn Prep

400g Raw Prawns

Juice of 2 Fresh Limes

1 large pinch of Sea Salt flakes


Juice of 2 Fresh Limes

Juice of 1 Orange

1 Bunch of Coriander (including the stalks)

1 Clove of Garlic

1 Long Green Chilli

Sea Salt

Black Pepper

Garnish / To Serve

½ Red Onion, thinly sliced into half moons

1 Lebanese Cucumber thinly sliced into circles

5 Radish thinly sliced into circles

1 Bag of Circular Corn Chips


1.) To prepare the prawns, peel, de-vein and slice them length-ways. Place in a shallow dish and sprinkle with some salt and squeeze over the lime juice. Allow the prawns to cook in the juice for 20 minutes turning occasionally. (They will turn slightly pink)

2.) To Make the marinade, blanch the coriander for 20 seconds in boiling water then transfer to cold water to cool then strain. Transfer the coriander to a food processor, add the garlic, lime juice, orange juice, chili and blitz for 1 minute. Season to taste with the salt and pepper.

3.) Transfer the prawns to your serving dish, pour over the marinade and garnish with the red onion, cucumber and radish.

4.) Encourage everyone to load up the mixture onto their corn tortillas and enjoy!

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