Take the shrimp, peel them, clean them with cold water, and devein them.
In a deep bowl, marinate the shrimp in 1/2 cup of lime juice with 2 tablespoons of salt. Cover the bowl, refrigerate, and allow to marinate for at least 45 minutes.
Remove the shrimp from the juice and place them on the 4 plates where they will be served. Arrange the shrimp like a carpaccio all over the plate.
In a deep bowl, mix 1/2 cup of lime juice, red onion, white onion, piquín chili, serrano chili, olive oil, and white vinegar. Add a little salt.
With a spoon, marinate the 4 plates of shrimp, allow them to marinate for at least 5 minutes, and serve.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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