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.
- 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
- 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.
- Strain saving liquid and discard solids left behind.
- Butterfly cleaned shrimp and place in a bowl. Gently pour liquid over shrimp and stir evenly.
- 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.
- Slice cucumbers and onions thinly and mix into cooked shrimp.
- Serve in a bowl with the liquid.
- Garnish with avocado slices and cilantro leaves.
- Drizzle with olive oil.
Serve with Tostadas