Shrimp Aguachile

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.

• Prep time: 20 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 327
• Protein: 23 g
• Carbs: 20 g
• Fat: 16 g

Ingredients

• 400 g Shrimp ( raw, peeled and butterflied )
• 150 ml Lime juice ( freshly squeezed )
• 30 g Fresh cilantro ( leaves and tender stems )
• 2 piece Thai chili ( seeded )
• 1 piece Cucumber ( thinly sliced )
• 1 piece Red onion ( thinly sliced )
• 1 piece Persea americana Mill. ( sliced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 8 piece Corn tostadas ( crunchy )

Instructions

1. Shrimp preparation

   Clean the shrimp. Butterfly them by cutting lengthwise so they marinate quickly. Remove the vein if necessary.

2. Making the green juice

   Blend the lime juice with fresh cilantro and Thai chili until smooth and bright green. Strain for a smoother texture if desired.

3. Marinating and plating

   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. Final garnish and serving

   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.

Chef's tips

• 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.

Storage

Consume immediately after preparation. Does not keep due to the acid-cooking process.