Aguachile Verde

Try this exquisite version of aguachile, a spicy shrimp ceviche from Sinaloa, Mexico and serve it with fresh tostadas. A recipe from our guest Chef Ted Montoya.

  • Servings 2-4
  • 2 hrs.
  • Easy

Recipe

Ingredients

  • 1 lb. Shrimp, peeled & deveined
  • 2 Cucumbers
  • 2 Serrano chiles
  • 1 small White Onion
  • 1 cup Lime Juice,
  • 1⁄4 cup Distilled Vinegar
  • 2 tsp. Salt
  • 1 Red Onion, sliced
  • 1 Cucumber, sliced
  • 1 bunch Cilantro, picked
  • Olive Oil
  • 1/2 Avocado, for garnish

Directions

  1. Rough chop cucumbers, serrano chilies and onion. Place in blender. Add lime juice, vinegar and salt, then blend on high for 2-3 minutes until liquid is formed.
  2. Strain saving liquid and discard solids left behind.
  3. Butterfly cleaned shrimp and place in a bowl. Gently pour liquid over shrimp and stir evenly.
  4. Chill shrimp and allow to marinate for at least 2 hours. The shrimp is ready to serve once it has become white and firmed up.
  5. Slice cucumbers and onions thinly and mix into cooked shrimp.
  6. Serve in a bowl with the liquid.
  7. Garnish with avocado slices and cilantro leaves.
  8. Drizzle with olive oil.

Pro Tips

Serve with Tostadas

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