Shrimp Aguachile Verde
“How to make Shrimp Aguachile Verde, one of Mexico's most delicious seafood dishes. This no-cook appetizer takes raw shrimp and marinates them in a spicy mixture of serrano peppers, lime juice, and cucumber. Serve with tostadas for a refreshing summertime recipe.”
Ingredients
shrimp: 1/2 lb (10-15 cnt.)
lime juice: 1/4 cup
cucumber: 1, trimmed & sliced
serrano chiles: 1-2, stemmed & sliced
cilantro: 1 cup
kosher salt: 1 tsp
sweet corn: 1 ear, shucked
For Garnish
red onion: thinly sliced
avocado: sliced
serrano chiles: thinly sliced
cilantro: leaves
tostadas: for serving!
Instructions
Prep the shrimp. Peel the shrimp and remove the tails. Cut each shrimp in half lengthwise and remove all veins. Arrange in a single layer on a serving platter and refrigerate while you prepare the other ingredients.
Make the sauce. Combine lime juice, cucumber, serranos, cilantro, and salt in a blender. Blend on high until very smooth. Strain through a fine mesh sieve into a bowl.
Char the corn. Set the cob of corn over the flame of a gas burner and char, turning frequently until most of the kernels are lightly blackened, about 2 minutes. Let cool slightly then cut the kernels from the cob.
Combine and serve. Pour sauce over the shrimp and garnish with corn, onion slices, avocado, thinly sliced chiles, and cilantro. Serve immediately with tostadas.
Recipe was originally posted on ¡Hola! Jalapeño