1/4 red onions, thinly julienned (amount may vary, to taste)
pinches coarse salt
pepper
2 tablespoons fresh cilantro, chopped
Preparation
20 mins
1h
Low
Peel and devein the shrimp, butterfly them, and set aside in the refrigerator.
Blend lemon juice with the serrano chili until well blended.
For the cucumber, with or without skin, cut thin and exact slices for each shrimp (24 or 30).
Chop the red onion into thin julienne strips.
In a large platter, or if you have a large molcajete, alternate layers of cucumber and shrimp. Add onion, season with salt and pepper, and drizzle everything with the lemon and serrano chili mixture.
Garnish with cilantro.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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