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Mexican | |
| FOR THE SHRIMP 1 pound raw shrimp peeled, deveined and sliced in half lengthwise 1 cup lime juice about the juice from 3-4 large limes Salt to taste FOR THE RED ONION 1 small red onion thinly sliced 1 teaspoon white vinegar 1 cup water FOR THE AGUACHILE MARINADE 1/2 cup lime juice reserved from cooking the shrimp 1 tablespoon jugo maggi or use soy sauce 3 cloves garlic chopped 3/4 cup fresh cilantro 1 large jalapeno pepper chopped 1 serrano pepper chopped Salt to taste AGUACHILE GARNISH 1 medium cucumber peeled and deseeded, sliced into crescents 3 radishes thinly sliced 2 serrano peppers thinly sliced Chopped fresh cilantro Spicy chili flakes | |
| FOR THE SHRIMP Place the sliced shrimp into a bowl and cover with 1 cup fresh lime juice, enough to completely cover the shrimp. Use more as needed. Add salt to taste let the lime juice "cook" the shrimp for 30 minutes, flipping once part way through. The shrimp will turn pink in color. FOR THE RED ONION While the shrimp is cooking, add the red onion to a bowl. Add the vinegar and enough water to cover the onions. Soak until ready to use. FOR THE AGUACHILE MARINADE Add the 1/2 cup reserved lime juice, jugo maggi (or soy sauce), garlic, cilantro, jalapeno, serrano, and salt to taste to a food processor. Process until smooth. ASSEMBLE THE AGUACHILE Add the shrimp with remaining lime juice to a serving bowl. Pour the aguachile marinade over it. Top with sliced red onion, cucumbers, chili peppers, and radish. Cover and refrigerate at least 30 minutes to chill. Top with fresh herbs. Sprinkle with red chili flakes. Serve cold with tortilla chips. | |
Good | |
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