Dolores Platt

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Dolores Platt

Shrimp Aguachile

Name: Shrimp Aguachile
Prep time: 80 min
Cook time: 80 min
Yield: 6
Cuisine: Mexicana
Ingredients: 30 shrimps, raw; 1 cup lemon juice; 2 serrano peppers; 1 cucumber, cut into thin round slices; 1/4 red onions, chopped into thin julienne (amount can vary, to taste); to taste coarse salt; to taste black pepper; 2 tablespoons fresh coriander, chopped

20 mins

Low

4.666667

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Dolores Platt

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I share a delicious way to prepare shrimp in aguachile with a spicy touch that you are going to love, it is perfect for seafood lovers on a very hot day.

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Ingredients

6 portions

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30 shrimps, raw
1 cup lemon juice
2 serrano peppers
1 cucumber, cut into thin round slices
1/4 red onions, chopped into thin julienne (amount can vary, to taste)
to taste coarse salt
to taste black pepper
2 tablespoons fresh coriander, chopped

Preparation

Peel and devein the shrimp, cut them into a butterfly and reserve in the refrigerator.

Blend lemon juice with the serrano pepper, which is well blended.

The cucumber, with or without the shell, cut the exact thin slices for each shrimp (24 or 30). Chop the red onion into julienne strips, thin.

In a large platter, or if you have a large molcajete, place the cucumber and shrimp interspersed. Add onion, salt and pepper and bathe everything with the lemon and serrano pepper mixture. Garnish with the coriander.