Nikkei Aguachile Recipe | olivemagazine

Name: Nikkei Aguachile Recipe | olivemagazine
Total time: 45 min
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

www.olivemagazine.com

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

View full recipe on www.olivemagazine.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.olivemagazine.com.

Share this recipe:

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