Chile-Marinated Grilled Prawns With Cactus Pear Salsa Recipe

Chile-Marinated Grilled Prawns With Cactus Pear Salsa Recipe
Staff Writer

Photo Modified: Flickr/gpeters/CC BY 4.0

An unusual combination of avocado, red onion and cactus pear cools the spicy twang of chile-infused prawns. A great Saturday night kind of dinner.


  • 12 jumbo prawns, peeled and deveined
  • 1/4 cup olive oil
  • 1 tablespoon Ancho chile powder
  • 2 garlic cloves minced
  • Salt and freshly ground black pepper
  • 2 Andy Boy cactus pears, peeled and diced
  • 2 Haas avocados, diced
  • 1 medium red onion, diced
  • 1 small bunch cilantro, leaves removed from stems and finely chopped
  • 3 green onions, cleaned and sliced
  • 1/4 cup olive oil
  • Juice from 1 lemon


Preheat the grill.

In a bowl, mix 1/4 cup olive oil with the Ancho chile powder, garlic, salt and pepper. Add prawns to the oil and refrigerate for at least 2 hours.

To make the salsa, combine the Andy Boy cactus pears and avocado in a mixing bowl, and add onion, cilantro, green onions, olive oil and lemon juice. Season with salt and pepper.

Skewer the prawns on three skewers and grill the prawns for 3 minutes each side. You can serve it over cilantro rice with the salsa on the side.

Chile Shopping Tip

Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Chile Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.