AGUACHILE

Ingredients

  • 14 oz. to 17 oz. of raw shrimps.
  • 3/4 cup lime juice.
  • 1/2 peel and seedless cucumber.
  • 2 to 4 chopped serrano peppers.
  • 1/2 cup coriander.
  • 1/2 sliced purple onion.
  • El Chilerito Hot Spicy Sauce to taste.
  • Corn tostadas to serve.
  • Salt and black pepper to taste.


Steps

  • Peel and clean the shrimps, remove their heads and black strips if needed. Cut them along to create a butterfly cut or you could cut them completely.
  • Peel the cucumber, cut it in half, remove the seeds and cut it in half moons.
  • Blend lime juice, serrano peppers, coriander, salt and pepper. If you don´t like it too spicy you could remove the seeds from the serrano pepper before blending it, if you prefer it spicier leave the seeds and add more serrano pepper.
  • Place the shrimps in a bowl or a plate, cover them with lime and serrano pepper, mix and let it sit for 30 minutes in the fridge.
  • Afterwards, take the bowl out of the fridge, add cucumber and purple onion to the mix and stir.
  • Add, on top, El Chilerito Hot Spicy Sauce.
  • Season to taste (if needed) and serve with tostadas.
  • Note: The lime juice acts as a disinfectant for the shrimps, but if you are afraid of eating raw ahrimps, you could cook them first and then make this recipe as explained.
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