Como preparar aguachile rojo con jugo de Ostión | @migustoescocinaideas

shrimp

🥗Healthier: scallops

💰Cheaper: surimi

Scallops offer a similar texture, while surimi is more budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, and vinegar is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective substitute.

chili peppers

🥗Healthier: jalapeños

💰Cheaper: cayenne pepper

Jalapeños provide a fresh flavor, and cayenne is a more affordable spice.

Clean the shrimp by removing the shell and the digestive tract using a toothpick.

Make a linear cut along the back of the shrimp to butterfly them for better cooking.

Grind approximately 50 grams of coarse salt in a molcajete.

Add about 20 black peppercorns to the salt and grind together.

Fry 10 tree chili peppers and 10 Morita peppers in a bit of hot oil, then add them to the molcajete to grind.

Add the cleaned shrimp to the ground chili mixture to infuse flavor.

Add Worcestershire sauce, a bit of Tabasco sauce, and Maggi sauce to the shrimp mixture.

Chop cilantro coarsely and add it to the mixture.

Cut the red onion into thin strips and add it to the mixture.

Use a small piece of jicama, cut it into small strips, and add it to the mixture.

Peel two cucumbers, leaving some skin on, remove the seeds with a spoon, and cut them into small pieces.

Add approximately half a cup of salsa bruja and a bit of olive oil to the mixture.

Juice 12 limes (up to 20 if they are dry) and add the juice to the mixture.

Open the oysters and add the juice to the mixture.

Let the mixture rest for 40 minutes in the refrigerator to allow the shrimp to cook in the citrus juices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens