Light, fresh and exactly what you want to eat in the sunshine, this salad from the Sazón cooking school at Casa de Sierra Nevada in San Miguel de Allende brings together quintessential Mexican ingredients.
Ingredients
16-20 large raw prawns, shelled, cleaned and deveined
8 limes, juiced
6 coriander sprigs, bruised
1 tsp sea salt
½ tsp freshly ground black pepper
1 garlic clove, peeled
1 habanero pepper
1 serrano pepper
1⁄4 white onion
5 epazote leaves
½ Mexican pepper leaf
1 Persian cucumber, cubed
1⁄4 red onion, julienned
Corn chips to serve
Method
1.
Cut the peeled and cleaned prawns in half lengthwise and place them in a bowl with the lime juice, coriander and salt and pepper. Mix to combine, cover and leave for 10 minutes in the fridge.
2.
Meanwhile, char the garlic and habanero on an open flame until mostly blackened and leave to cool. Strain the prawns, making sure to keep the marinade, and set aside in a large bowl.
3.
Put the lime juice and coriander marinade in a blender with the charred garlic, charred habanero pepper, serrano pepper, onion and both types of leaf. Blitz until smooth and pour over the prawns. Mix to combine.
4.
Add in the cucumber and red onion and toss everything together. Serve your Mexican starter with corn chips.
