Some of the most popular flavours and colours of Mexican cuisine are in this simple and tasty salad.
The beauty of this recipe lies in the vegetables that compose it and the way they are prepared: diced tomatoes, sliced onion and thin cucumber slices. Prawns are easy to clean, very quick to cook, and with the juice of the lime, they become even better. If you prefer a meat alternative, strips of beef or grilled chicken are excellent substitutes. If you prefer a vegetarian version, try feta, grilled halloumi or tofu. Don’t forget some freshly chopped herbs like mint and coriander, to complete the Mexican flavour.
For 4 people, preparation and cooking time 20 minutes.
- 250gr prawns
- 150gr rocket
- 1 ripe tomato
- 1 corn on the cob
- ½ red onion
- 1 fresh spring onion
- ½ cucumber
- 1 lime
- 1 fresh chilli
- Salt and pepper
1 – Wash the tomatoes and cut them into four sections. Remove the seeds and pulp, cut the flesh into strips and then into cubes. To dice an onion, first, slice it horizontally, then vertically and finally transversely.
2 – Wash and cut the spring onion crosswise. Boil the corn on the cob in salted water, and once cooled, remove the corn from the core using a bread knife.
3 – With a small knife, make an incision along the prawns’ body, remove the black thread and the last part of the intestine in the tail. Heat a non-stick pan and place the prawns on the hot pan – do not put oil. After cooking the prawns on both sides (about 30 seconds per side), squeeze the juice of a lime to deglaze the pan and add some fresh chilli.
4 – Finally, slice the cucumber finely and make up the dish: arrange the rocket at the base of the plate and add the other ingredients, season with salt, pepper and chilli to taste.
Tips and tricks
You can buy fresh prawns and have them cleaned in the fish shop. Alternatively, frozen shrimps are among the freshest crustaceans because they are usually frozen directly on vessels within hours of fishing. Clean them when they are still not completely thawed. This will help you a lot in the process.
To effectively cut the various vegetables, the best advice is to have a sharp knife, and no cut will be an obstacle.