Shrimp Aguachile with Baked Tostadas
These hot days prepare a delicious, fresh, and spicy shrimp aguachile that is served with corn tostadas and decorated with red onion and serrano chili. In addition to its intense flavor, it includes a combination of Worcestershire sauce, lime juice, and of course, Knorr® Suiza Chicken Broth. You will love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
- 1 kilo medium-sized shrimp, peeled, cleaned, and butterflied
- 1 cup lime juice, strained
- 2 tablespoons Knorr® granulated chicken bouillon
- 1 red onion, filleted and deveined
- 2 tablespoons Worcestershire sauce
- 2 serrano chiles, without stem and seeds
- 1 cucumber, peeled, seedless, and cut into half-moons
- 8 corn tostadas, baked
Preparation
30 mins
0 mins
Low
- Mix the shrimp in a bowl with the lime juice, Knorr® Suiza Chicken Broth, and the onion.
- Refrigerate for 30 minutes or until the shrimp change color.
- Place the shrimp and onions in a platter. Reserve the marinade juice.
- Blend the marinade juice with the Worcestershire sauce and serrano chili.
- Pour this mixture into the platter with the shrimp and also add the cucumbers. Refrigerate again for 15 more minutes.
- Serve and accompany with corn tostadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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