A bright and icy aguachile verde, where raw shrimp marinate in lime, chile, and cilantro. It is fresh, spicy, briny, and crunchy, served with avocado and corn tostadas.
Ingredients
- 500 g frozen peeled raw shrimp
- 8 pieces limes
- 1 piece cucumber
- 1 piece red onion
- 2 pieces fresh green jalapeño
- 0.5 bunches fresh cilantro
- to taste fine salt
- 2 pieces ripe avocados
- 8 pieces corn tostadas
Method
- Thaw the shrimp in the refrigerator, then pat them dry carefully; they should be cold, firm, and free of excess water. Use shrimp appropriately sourced and treated for raw service, and keep them refrigerated.
- Slice the shrimp lengthwise to butterfly them, remove the vein if necessary, then arrange them in a shallow dish.
- Squeeze the limes and pour some of the juice over the shrimp with salt; let marinate in the refrigerator until they become opaque around the edges and slightly pearlescent in the center.
- Meanwhile, very thinly slice the red onion and plunge it into cold water; it should lose its harshness while remaining crunchy.
- Blend the remaining lime juice with the green chile, cilantro, and salt until you have a thin, very fresh, and quite spicy green sauce.
- Slice the cucumber into thin half-moons or ribbons, then drain the red onion; the vegetables should remain sharp and crunchy.
- Pour the green sauce over the marinated shrimp, add the cucumber and onion, then gently mix to coat without breaking the shrimp.
- Plate very cold in shallow bowls or a ceramic dish, add the sliced avocado, and serve immediately with the crispy corn tostadas.
Nutrition
Per serving
- Energy
- 420.9 kcal
- Protein
- 35.25 g
- Carbohydrate
- 39.06 g
- Fat
- 17.01 g
- Fibre
- 11.57 g
- Calcium
- 211 mg
- Iron
- 4.67 mg
- Magnesium
- 105.05 mg
