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Shrimp Aguachile

45 min
5 min
Easy
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This Shrimp Aguachile is a very fresh healthy food recipe that you will love. The best thing about this dish is that it is very quick and easy to prepare. It fits very well as a starter or a snack and combines with almost anything else on the menu you might choose. For this Shrimp Aguachile with Yellow Lemon we recommend using jumbo shrimp, although you can also buy medium shrimp. Habanero pepper is an ingredient that is used in Mexican food recipes, it brings a lot of flavor and a spicy touch to the dishes served.

Ingredients

2 servings
  • 1 clove of garlic
  • 1 piece of habanero pepper
  • 1 piece of serrano pepper
  • 1 piece of Corn tortillas
  • 1 cambray onion
  • 1 Cup of basil
  • 1 Cup of coriander
  • 3/4 of Cup of yellow lemon juice
  • 1/4 of Cup of White vinegar
  • 2 cups of big shrimp u8, clean and without the shell
  • enough of Salt
  • enough of black pepper
  • 1 tablespoon of olive oil
  • 1 piece of cucumber in thin sheets
  • 1/4 of piece of red onion filleted, to serve
  • 1 Cup of pineapple in cubes, to serve
  • 1 piece of cambray onion in rings, to serve
  • 1/2 Cup of buds of coriander, to decorate
  • 1/2 piece of avocado in cubes, to decorate
  • enough of olive oil
  • enough of yellow lemon juice

    Preparation

    On a comal, tatema the garlic with the habanero pepper, the chile serrano, a piece of corn tortilla and a cambray onion.
    Blend the roasted ingredients with the basil, cilantro, lemon juice and vinegar until a smooth mixture is obtained.
    Cut the cleaned shrimp in half lengthwise and place them in a bowl. Add the above mixture, salt, pepper and a tablespoon of olive oil. Marinate for 20 to 25 minutes.
    Form rolls with cucumber strips and arrange them in two bowls. Add the shrimp aguachile, plus cucumber, purple onion, pineapple, onion rings, and decorate with coriander and avocado sprouts.
    Before serving, add a touch more olive oil and yellow lemon juice.

    PRESENTATION

    Serve in a bowl and decorate with coriander sprouts and avocado cubes.

    TIPS

    The term tatemar refers to the cooking technique used in rural areas of Mexico, which consists of placing food in the coals or upon a comal to be roasted or cooked.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    465
    kcal
    23%
    Carbohydrates
    34.1
    g
    11%
    Proteins
    67.8
    g
    136%
    Lipids
    6.4
    g
    9.8%
    Fiber
    8.8
    g
    18%
    Sugar
    17.1
    g
    19%
    Cholesterol
    528
    mg
    176%
    Esha
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