Shrimp Aguachile
Ingredients
- 400 gShrimp (raw, peeled and butterflied)
- 150 mlLime juice (freshly squeezed)
- 30 gFresh cilantro (leaves and tender stems)
- 2 pcThai chili (seeded)
- 1 pcCucumber (thinly sliced)
- 1 pcRed onion (thinly sliced)
- 1 pcPersea americana Mill. (sliced)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 8 pcCorn tostadas (crunchy)
Method
Pearly shrimp that turn opaque under the acidity of lime juice. The electric green sauce, spicy and herbaceous, awakens the firm flesh of the shellfish.
- 1
Clean the shrimp. Butterfly them by cutting lengthwise so they marinate quickly. Remove the vein if necessary.
- 2
Blend the lime juice with fresh cilantro and Thai chili until smooth and bright green. Strain for a smoother texture if desired.
- 3
Arrange the shrimp flat on a cold plate. Pour the green juice over them. Let marinate for 5 minutes: the flesh should just start to become firm and opaque.
- 4
Add the sliced red onion, cucumber rounds, and avocado slices. Season with grey sea salt and ground black pepper at the last moment. Serve immediately with the corn tostadas for the essential crunch.
Frequently asked questions
How do you get this dish right?
- Serve on plates placed in the freezer for 10 minutes; the thermal contrast is essential.
- Do not marinate for more than 10 minutes, or the shrimp will become rubbery.
How long does this dish keep?
Consume immediately after preparation. Does not keep due to the acid-cooking process.
