Shrimp Aguachile
A zesty Mexican appetizer of raw shrimp marinated in fresh lime juice with chili, cilantro, crisp cucumber and red onion.
Ingredients
- raw peeled shrimp700 g
- lime juice120 ml
- chili pepper2 pcs
- fresh cilantro20 g
- salt1 to taste
- ground black pepper1 to taste
- cucumber100 g
- red onion60 g
Instructions
Peel 700 g very fresh raw shrimp, removing the heads, shells and vein. Slice each shrimp along the back and open it flat, butterfly-style.
Squeeze 120 ml lime juice. Transfer it to a blender along with 2 chili peppers and 20 g fresh cilantro; blend until you get a smooth green sauce.
Season the shrimp with salt to taste and black pepper to taste. Arrange them in a single layer in a wide, chilled bowl.
Pour the lime, chili and cilantro sauce over the shrimp, cover the bowl and refrigerate for 20 minutes. During this time the lime's acidity will change the color and texture of the shrimp, but don't leave them in the marinade too long.
Meanwhile, cut 100 g cucumber into thin half-moons and 60 g red onion into thin half-rings.
Remove the shrimp from the fridge, add the cucumber and red onion, and gently toss so as not to damage the shrimp.
Serve the aguachile immediately, very cold, spooning the marinade from the bowl over the top.
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