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Doña Tere's Camarones al Aguachile
If you like Ceviche, you should definitely give this spicy variation of it a try!
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INGREDIENTS
500 g | prawns, without head, peeled and washed, without intestines |
3 cups | lime juice |
10 | Chile Cola de Ratón (green, fresh Chile de Árbol) |
1 tbsp | Knorr seasoning |
| Worcestersauce |
2 | small cucumbers, halved and thinly sliced |
2 | small white onions, halved and thinly sliced |
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PREPARATION
Cut and open the prawns like butterflies.
In a blender combine lime juice, chile, Knorr seasoning (they love to use Knorr Suiza, Swiss Knorr, for seasoning almost everything, it's a granulated vegetable seasoning), and Worcestersauce to taste and blend until you have a homogeneous green liquid. Add more lime juice if needed, it has to be liquid. Pour over prawns and "cook" for a few hours in the refrigerator.
Add cucumbers and onions, fill up with water to taste to dilute the acidity of the lime juice.
Serve with tostadas or salt crackers.
Our wine suggestion: A cold Pacifico beer or a shotglass of Tequila are the perfect companions for this appetizer.
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© Julia Etter & Martin Kristen, 1997-2022
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