Ingredients
24 to 32 live spot prawns
Kosher salt and freshly cracked pepper
15 fresh mint leaves
2 limes
2 red jalapeno chiles
4 teaspoons best-quality extra-virgin olive oil, for drizzling
Method
Sources
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Mint syrup — no muddling needed, mojito, julep, lemonade
Single-bevel knife for clean fish slicing — sashimi and sushi prep
Peruvian ceviche technique — leche de tigre, tiradito, causas
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Remove the heads and shells from the prawns and clean them under cold running water. Pat dry and season with salt and pepper. Divide the prawns among 4 plates. Roll the mint leaves into a cigar shape and slice thinly with a sharp knife. Place in a small, nonreactive bowl. With a grater, remove the zest from 1 of the limes and add to the mint leaves. Cut both limes in half and squeeze the juice into the bowl with the zest and mint. Seed and thinly slice or mince the chiles, depending on how much bite you want in the dish. Add to the bowl and toss to combine all the ingredients. Spoon one-fourth of the mint-lime mixture over each portion of spot prawns. Drizzle each with 1 teaspoon of the olive oil and serve.