Cook the prawns in salted boiling water. When they float, remove them and place them in ice to stop the cooking process. Peel them. Make a small incision along the back of the prawns in order to devein them. Chop into small pieces.
Dice the red onion and cover with salted and iced water. Leave to soak for about 10 minutes. Rinse with water to remove the excess salt and squeeze to drain.
Peel and dice the mango. Chop the coriander.
Juice the limes and the oranges.
Place the prawns in a bowl with the red onion, the coriander and the mango, season and cover with some of the juice. Drizzle with Extra Virgin Olive Oil.
Leave in the fridge for half an hour.
Serve in tasting spoons.
We recommend using Cornicabra Extra Virgin Olive Oil because it has a balanced sweet, bitter and medium spicy flavour.But everyone brings their own personal touch to the kitchen, so experiment by using your preferred Olive Oil from Spain.