Cooked prawn and cockle aguachile
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 35 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Prawns peeled 300 g
- Cockles estimated meat from 500 g shell-on 100 g
- Lime juice 150 ml
- Purple onion 80 g
- Cucumber 150 g
- Radishes 40 g
- Jalapeño 30 g
- Extra virgin olive oil 20 g
- Fresh coriander 15 g
- Spring Onion washed green tops 40 g
- Garlic 6 g
- Salt 2 g
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Method
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Clean the cockles; discard broken shells and open ones that do not close. Steam in a covered pan with two tablespoons of water for 3–5 minutes. Discard any that stay closed. Remove the meat and cool promptly in a clean container.
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Poach the prawns in gently simmering water for 2–3 minutes until opaque and firm. Drain and cool quickly. Mix with the cockles and 100 ml lime juice; refrigerate for 10 minutes, then drain.
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Blend the spring onion, garlic, 20 g deseeded jalapeño, 10 g coriander, the remaining 50 ml lime juice and the salt. If too thick, add a tablespoon of cold water.
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Thinly slice the red onion, cucumber and radishes. Divide the dressing between four plates and add the shellfish and vegetables. Finish with the remaining jalapeño, coriander and oil. Serve immediately.
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