Scarlett Prawns, Australian Avocado & Aquachile
Pete Townsend –
Chef Notes
- Avocado provides a rich, buttery texture that is the perfect addition to the sharp, acidic aguachile; the contrast between the two is what makes this dish
- Its natural fat content emulsifies with the capsicum and citrus, giving the aguachile body, depth and a vibrant deep green colour
Ingredients
- 1 green capsicum, deseeded and chopped
- 1 long green chilli, deseeded and chopped
- 1 clove garlic
- 1/4 Avocado
- Juice of 6 limes
- Small handful of coriander
- 1/2 tsp ground cumin
- 1/2 tbsp caster sugar
- Salt to taste
- Splash of water to thin if needed
Pickled shallot:
- Shallots, thinly sliced
- 3 parts white vinegar
- 2 parts water
- 1 part sugar
Prawns (makes 2 portions):
- 400g Skull Island prawns
- Flakey salt
To serve:
- 1 Avocado, sliced
Preparation
- Add all ingredients to a high-power blender and blend on high for 1–2 minutes until super smooth.
- Pass through a fine chinois or sieve to remove pulp.
- Store in bottles.
Pickled shallot:
- Slice shallots on a mandolin and place into heatproof jars.
- Heat the pickling liquid (3 parts vinegar, 2 parts water, 1 part sugar) until the sugar is fully dissolved.
- Pour over the shallots while still warm and allow to sit for at least 4 hours, or preferably overnight.
Prawns:
- Remove heads and shells from the prawns and cook for 2–3 minutes in boiling water, adjusting time based on size.
- Refresh in ice water immediately to stop overcooking.
- Butterfly, devein and season with flakey salt.
Presentation:
- Arrange sliced avocado on the plate.
- Place butterflied prawns alongside.
- Spoon or pour the Avocado aguachile over the top.
- Finish with pickled shallot.
