Langostinos Achiote y Pico de Gallo con Palmito Fresco

We love this Achiote Tiger Prawns and Fresh Heart Pico de Gallo. (Serves 4)

Ingredients

• 8 jumbo tiger prawns, shelled and de-veined

• 2 tbsp achiote paste or annato powder

• ¼ extra virgin olive oil

• juice from 1 large orange

• 1 tsp sugar

• 4 Roma tomatoes, quartered, seeded and julienned

• 3 stalks of of fresh hearts of palm, julienned

• ½ red onion, julienned

• ¼ cup chopped cilantro

• juice from 1 lemon

• juice from 1 lime

• salt and pepper to taste

Instructions

Season the Prawns

1. In a bowl, mix the achiote paste, orange juice, sugar and olive oil.

2. Season the prawns with salt and pepper and submerge them in the mixture.

3. Chill in refrigerator for 1 hour.

Make Pico de Gallo

1. In a separate bowl, combine the tomatoes, hearts of palm, onions, cilantro, lemon juice, lime juice, salt and pepper to taste.

2. Mix well and chill in the refrigerator for 1 hour.

Prepare the Prawns

1. Heat 1 Tbsp of olive oil in a skillet until smoking.

2. Add prawns, but save the liquid in the bowl.

3. Cook prawns for 2 minutes on each side and remove from heat.

Serve

1. Mound equal amounts of the pico de gallo in the center of 4 separate plates.

2. Cross 2 prawns on top of each mound of pico de gallo.

3. Garnish with fresh cilantro.