Walnut Soup
30 min · 308 kcal · Snacks · Mexican
Mexican
Aguachile
Raw prawns cured in a fiery green chilli-lime water with cucumber, red onion and coriander — the classic aguachile verde of Sinaloa, eaten cold with tostadas the moment it comes together.
Method
- Peel and devein 150 g of very fresh raw prawns, leaving the tails on if you like. Lay each prawn on a board and slice lengthways down the back, almost but not all the way through, then open it out flat like a butterfly.
- Spread the butterflied prawns in a single layer over a shallow, well-chilled dish or plate. Season them evenly with 0.5 tsp of sea salt and refrigerate while you make the chilli water.
- Slice 40 g of red onion as thinly as you can and soak it in cold water for 10 minutes to take off the raw bite, then drain well and pat dry.
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248kcal
24gprotein
20gcarbs
10gfat
6gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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