Nikkei Aguachile Recipe | olivemagazine

Name: Nikkei Aguachile Recipe | olivemagazine
Ingredients: 400g frozen raw king tiger prawns defrosted, peeled, tails removed; 160ml (about 4 large limes) lime juice; 60ml yuzu juice (available in Japanese grocers) or substitute with an equal blend of lime, lemon and tangerine juices; 2 cloves garlic; 60g coriander; 2 green jalapeños sliced in half lengthwise; ½-1 bird’s-eye or green rocket chilli sliced in half lengthwise; 1 tbsp fish sauce; 60ml mirin; 1 tbsp granulated sugar; ¼ tsp red onion very thinly sliced; 1 tbsp white wine vinegar; 150g cucumber thinly sliced with a mandoline; micro coriander; extra-virgin olive oil; lotus root crisps or tortilla crisps

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This Asian-style prawn ceviche is aromatic with yuzu juice, with zingy notes from the green dressing. Serve with lotus root crisps for an impressive starter

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Ingredients

400g frozen raw king tiger prawns defrosted, peeled, tails removed
160ml (about 4 large limes) lime juice
60ml yuzu juice (available in Japanese grocers) or substitute with an equal blend of lime, lemon and tangerine juices
2 cloves garlic
60g coriander
2 green jalapeños sliced in half lengthwise
½-1 bird’s-eye or green rocket chilli sliced in half lengthwise
1 tbsp fish sauce
60ml mirin
1 tbsp granulated sugar
¼ tsp red onion very thinly sliced
1 tbsp white wine vinegar
150g cucumber thinly sliced with a mandoline
micro coriander
extra-virgin olive oil
lotus root crisps or tortilla crisps