Sort ingredients
pincottk
QR Code
Listen
Pdf
Make the salsa negra by mixing all the ingredients together in a bowl. The salsa will keep in an airtight container in the fridge for up to 2 weeks.
Using a small knife, cut halfway through the back of each prawn lengthways and open it out like a pair of butterfly wings. Place the prawns in a large non-metallic bowl. Finely chop two of the cucumbers and add to the prawns with the onion, salt and pepper.
Roughly chop the remaining cucumber and place in a blender. Add the lime juice and coriander and blend until smooth. Pour the mixture over the prawns and stir to combine. Cover and set aside in the fridge for 30 minutes for the flavours to come together.
Pour the salsa negra over the prawns and gently mix through. Cover and leave for another 20 minutes so the prawns 'cook' in the sauce.
Serve the prawns in a large bowl for guests to help themselves, with the avocado and salted crackers or totopos on the side.