Daniella Guevara, Head Chef of the newly opened Mexican restaurant La Popular Taqueria, shares her delicious authentic Aguachile recipe.
This dish is perfect for summer, it will refresh you, for sure. It is a kind of ceviche, the difference is that it needs to be served immediately once you mix the prawns with the cucumber, lime and onion.
The prawns are barely cooked in lime juice, hence the prawns need to be the freshest possible, never use frozen prawns or cooked.
The name Aguachile comes from the blitz of lime, cucumber and lime juice, which has the consistency of water (agua in Spanish). Serve it with corn chips or tostadas and as a drink by adding tequila or mezcal.
500 grams tiger prawns
1 cucumber (half roughly chopped and half finely diced)
Half red onion (cut in two)
4-5 grams jalapeño chilli (depends how spicy you like it)
1 cup of lime juice
- Hydrate the chia seed with a little bit of water and keep them aside.
- Peel and remove the veins of the prawns. Cut the prawns butterfly (lengthwise). Keep them aside
- With a mortar and pestle, or a food processor, mix the roughly chopped cucumber, halve of the onion, lime juice, jalapeño chilli and salt. Put it in a glass bowl.
- Place prawns into the mix and leave for three minutes.
- For plating, put some of the juice from the prawn mix in a bowl, stack two to three prawns nicely.
- Add some of the finely-diced cucumber around the prawns and with a small spoon add some dollops of the chia seeds.
- Finally, dress the plate with some of the finely sliced onion and mint leaves.