Aguachile Negro de Camarón (Black Aguachile with Prawns)
Butterflied raw prawns in a dark, salty lime and tamari bath with cucumber, red onion and green chilli.
- Time30 min
- LevelEasy
- Costabout £2.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Cut each prawn almost in half along its back, without going all the way through, and open it out flat like a book.
- 2
Mix the lime juice, tamari, chillies and garlic in a glass or ceramic bowl. Taste: it should be salty, sharp and properly hot.
- 3
Lay the prawns in a single layer on a cold plate, add the cucumber and onion on top and pour over the dark lime liquid.
- 4
Chill for 10 to 15 minutes, until the prawns turn pink and opaque on the outside but are still tender. Do not leave longer.
15 min - 5
Drizzle with olive oil, scatter over the coriander and top with avocado. Serve straight away with the juices spooned over.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.