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Lorenza Ávila

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Recipe

Aguachile Rojo de Camarón

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Aguachile is a way to cook raw seafood with lemon and chili. This recipe is delicious.
Learn more about Lorenza Ávila

Ingredients

4 portions
  • 500 grams shrimp, medium frescoes
  • 1 cup lemon juice
  • 1 red onion, finely chopped
  • 1/2 white onions, chopped
  • 6 tablespoons piquín chili
  • 1 serrano pepper, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon white vinegar
  • to taste salt

Preparation

Take the shrimp, peel them, clean them with cold water and disguise them.
In a deep bowl, marinate the shrimp in 1/2 cup of lemon juice with 2 tablespoons of salt. Cover the container, refrigerate and allow to marinate for at least 45 minutes.
Remove the shrimp from the juice and place in the 4 dishes where they will be served. Arrange the shrimp like a carpaccio on the whole plate.
In a deep bowl, mix 1/2 cup of lemon juice, purple onion, white onion, chili pepper, serrano pepper, olive oil and white vinegar. Add a little salt.
With a marine spoon the 4 plates of shrimp, allow them to marinate for at least 5 minutes and serve.

PRESENTATION

You can accompany the dish with a small spoon with purple onion to decorate.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
89.9
kcal
4.5%
Carbohydrate, by difference
5.8
g
1.93%
Protein
10.3
g
20.6%
Total lipid (fat)
3.2
g
4.92%
100
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Provided by USDA
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