Prawn aguachile with cucumber and pickled onions

1. 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. 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. 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. 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. 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. 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.

1 serving ≈ 163 g

Nutrition values are estimates. - means data is unavailable.