Receta AGUACHILE Mexicano | Natalia GO

fresh shrimp

🥗Healthier: fish

💰Cheaper: surimi

Fish provides similar flavors while being lower in calories.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity with a different flavor profile.

serrano peppers

🥗Healthier: jalapeños

💰Cheaper: green bell peppers

Jalapeños are milder and easier to find.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley offers a fresh taste, while spinach adds nutrition.

Clean the shrimp by removing the shell and deveining them, rinsing well to remove any remaining veins.

Juice enough limes to ensure all the shrimp are coated in juice, using a strainer to catch seeds.

Chop serrano peppers (or guindilla) and mix with the lime juice.

Add 1 teaspoon of salt and some sriracha sauce to the lime mixture, adjusting for spice preference.

Mix the lime mixture well to dissolve the salt, then combine it with the cleaned shrimp, ensuring they are well coated.

Refrigerate the shrimp mixture for about 10 minutes to allow the lime juice to 'cook' the shrimp.

Peel the cucumber and cut it in half, removing the seeds to reduce moisture, then slice into half-moon shapes.

Slice the red onion into thin strips and soak in cold water to soften the flavor while keeping it crunchy.

Finely chop the cilantro and add it to the shrimp after it has marinated for 10 minutes.

To serve, place the shrimp mixture on a plate, adding plenty of the lime juice, then top with the soaked red onion and cucumber slices, and arrange avocado around the plate.

Optionally, serve with toasted maize tortillas or other crunchy sides like soda crackers or plantain chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens