Aguachile Prawn Salad
First up, the prawns. Chuck them in a bowl and season with salt and pepper. Coat with a glug of oil.
Preheat a frying pan over a high heat. Add the prawns and cook for 2 mins on each side until bright pink and just cooked through. Pop them in a bowl and set aside.
Give your coriander a good wash, save a handful of the leaves and chuck the rest into a blender. Add the juice of 3 limes.
Now roughly chop 2 of the jalapeños, the spring onions, the garlic clove and ½ of the cucumber. Bang it all into the blender with the lime and coriander.
Blend the lot with a big pinch of salt. If you need a bit more lime juice or water to get things moving, go for it. You should have a bright green, tangy, spicy dressing.
Now slice up the rest of the jalapeño and cucumber, dice the courgette, tomatoes and avocado. Quarter the tomatoes and thinly slice the red onion.
Pop all the veg and cooked prawns in a big mixing bowl, pour over your green sauce, a small glug of olive oil and give it a good mix. Scoop up with tortilla chips or anything you like. Enjoy!