Aguachile verde with king prawns
Bright, zesty Mexican aguachile: raw king prawns 'cooked' in lime and serrano chillies, with cucumber, red onion and avocado.
Aguachile is Mexican ceviche's cheeky cousin: raw king prawns ‘cooked’ in a blitz of lime and serrano chillies for a punchy, ultra‑fresh starter. It’s fast, fiesta‑ready and feels far fancier than the effort required.
Make it when you want something zingy and low‑effort for guests or a light supper. Use the freshest raw prawns you can find and don’t over‑marinate — the lime does the work, but only for a short, glorious window.
Ingredients
- 500 g raw king prawns — peeled and deveined
- 300 ml fresh lime juice — about 8–10 limes
- 3 serrano chillies — stem removed; keep seeds for more heat
- 10 ml sea salt
- 1 cucumber — English or standard, thinly sliced
- 1 red onion — small, thinly sliced
- 15 g fresh coriander — roughly chopped
- 1 avocado — ripe, diced (optional but recommended)
- 15 ml extra-virgin olive oil — for finishing (optional)
Equipment
- blender or food processor
- mandoline or vegetable peeler
Instructions
Pat the raw king prawns dry on kitchen paper. Butterfly each prawn by running a sharp knife along the back and opening it out to lie flat; slice into thinner pieces if the prawns are very large so lime can penetrate evenly.
In a blender or food processor add serrano chillies (use fewer or remove seeds for milder heat), fresh lime juice and sea salt. Blitz until completely smooth — about 20–30 seconds — then taste and adjust salt.
Place the prepared prawns in a non-reactive bowl and pour the chilli‑lime mixture over them, turning to ensure every piece is coated and submerged. Cover and refrigerate for 20 minutes, until the prawns turn opaque and feel slightly firm.
While the prawns marinate, prepare the veg: very thinly slice the cucumber (a vegetable peeler or mandoline gives fine ribbons), thinly slice the red onion and roughly chop the fresh coriander. Place cucumber and onion in a shallow serving dish.
After 20 minutes, drain a little of the excess marinade if it tastes overwhelmingly acidic, then gently toss the prawns with the cucumber and red onion. Transfer to plates, scatter with the remaining fresh coriander, top with diced avocado and finish with a light drizzle of extra-virgin olive oil and a final pinch of sea salt to taste.
Serve immediately. Consume the same day; keep any leftovers chilled and eat within 24 hours.
Tips
- Use the freshest, sashimi‑grade or very fresh raw prawns available; if in doubt ask your fishmonger when the prawns arrived.
- Butterfly and thinly slice large prawns so the lime can penetrate — thick pieces will remain undercooked in the centre.
- If you prefer less heat, remove serrano seeds or start with 1 chilli and add more after tasting the blended sauce.
- Prep the sauce first and taste for salt — acidity tastes less salty, so you may need a little extra sea salt than you expect.
- Serve immediately; leftover aguachile keeps in the fridge for up to 24 hours but texture and brightness decline quickly.
Substitutions
serrano chillies → jalapeño chillies, same quantity
Stays closefresh lime juice → fresh lemon juice, same quantity
Noticeably differentavocado → ripe mango, diced, same quantity
Stays closeraw king prawns → thinly sliced scallops or very fresh raw sea bass, same weight
Noticeably different
Nutrition
Per serving · estimated
- 273
- Calories
- 30 g
- Protein
- 9 g
- Carbs
- 13 g
- Fat
- 4 g
- Fibre
- 5 g
- Sugar
- 700 mg
- Sodium
FAQ
Is it safe to eat raw prawns in aguachile?
Aguachile uses acid to 'cook' prawns, which changes texture and reduces some bacteria but doesn't sterilise like heat. Use very fresh, high‑quality prawns and keep them chilled; if you're pregnant, elderly or immunocompromised, avoid raw seafood.
How long should I marinate the prawns?
About 20 minutes in the fridge. They should turn opaque and feel firmer. Much longer (over 30 minutes) will make them tough.
Can I make the sauce ahead?
Yes — blitz the chilli‑lime sauce up to a day ahead and keep chilled. Add the prawns only when ready to serve for best texture.
My sauce is too fiery — how can I tame it?
Stir in a little more fresh lime juice, a teaspoon of sugar, or scoop out some of the blended seeds. Serving with avocado or cucumber also tempers heat.
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