Prawn red Aguachile
If your like ceviches and tiraditos, you will love aguachile, the Mexican technique of cooking fish by immersion in acids. A simple, fresh and original way to prepare our fabulous prawns, delicious!
FOR 2 PEOPLE
- 200g Grand Krust prawns
- Sunflower oil
- 1 and 1/2 Pear Tomato
- Red onion
- 3 jalapeño peppers
- 1/2 habanero pepper
- 1/2 glass of lime juice
- Oregano
- Salt
- Pepper
PER 100 GRAMS
- Energy
- Proteins
- Carbohydrates
- Fats
You'll need to
Langostino vannamei cocido Spectrum The Wild Taste
You'll need to
Langostino vannamei cocido entero 400g Spectrum The Wild TasteStep by Step
In a frying pan, add 12g of sunflower oil, the pear tomato, and the red onion.
Add the habanero pepper, the jalapeño peppers, and sauté over high heat.
Once the ingredients are sautéed, place in the blender with half a glass of lime juice. Beat well until it reaches a liquid consistency.
Strain the blended mixture into a new container.
Put the prawns in the broth and marinate for 2 minutes. Once it's ready, drain the prawns and reserve the marinade.
In a separate container, place 50g of red onion, a little oregano, and 10g of sunflower oil. Season and mix well.
Assemble everything using the marinade as a base for the prawns and decorating with the mixture from the previous step. Just like in Mexico!
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