Name: Aguachile Verde
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 lbs shrimp, cleaned, deveined, and butterflied; 12 limes, juiced; salt, to taste; black pepper, to taste; 1/2 red onion, thinly sliced; 1.5 cucumbers, divided; 1 jalapeño pepper; 2 serrano peppers; 1/4 red onion; 1/2 cup fresh cilantro; 1 tsp seasoning sauce (like Maggi); Tostadas, for serving; Avocado, for topping; Black seafood sauce, for drizzling

1

In a large bowl, combine the butterflied shrimp with the juice of 12 limes.

2

Season generously with salt and freshly ground black pepper, then mix well.

3

Cover and refrigerate for about 20 minutes to allow the shrimp to 'cook' in the lime juice.

4

After 20 minutes, reserve about 1/2 cup of the lime juice from the shrimp and set it aside for the salsa.

5

Add 1/2 thinly sliced red onion to the shrimp, mix, and set aside.

6

To a blender, add 1/2 cucumber (partially peeled), 1 jalapeño pepper, 2 serrano peppers, 1/4 red onion, and fresh cilantro.

7

Add 1 tsp of seasoning sauce and the reserved 1/2 cup of lime juice to the blender.

8

Blend until the salsa is smooth.

9

Add 1 sliced cucumber (seeds removed) to the bowl of shrimp and onions.

10

Pour the blended salsa verde over the shrimp mixture.

11

Mix everything together until well incorporated.

12

Serve on tostadas, topped with sliced avocado and a drizzle of black seafood sauce, if desired.

Aguachile Verde

Ingredients

14 Ingredients

Instructions

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