Zesty Shrimp Aguachile Verde

Zesty Shrimp Aguachile Verde ingredients

• 1 lb large shrimp, peeled, deveined, butterflied
• 0.5 cup cucumber, thinly sliced
• 0.25 cup red onion, thinly sliced
• 0.75 cup lime juice (about 6-8 limes)
• 2 count serrano peppers, roughly chopped
• 1 count jalapeño, roughly chopped
• 0.5 cup fresh cilantro, roughly chopped
• 1 count garlic clove
• 2 tbsp water
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 medium avocado, sliced
• 4 count tostadas or tortilla chips

How to make Zesty Shrimp Aguachile Verde

1. Prepare the shrimp: Ensure you are using very fresh, high-quality shrimp suitable for raw consumption. Peel, devein, and butterfly 1 lb large shrimp by slicing them almost entirely through along the back, leaving them connected like a book.
2. Arrange the butterflied shrimp in a single layer on a shallow platter or plate. If desired, lightly season the shrimp with a pinch of salt and pepper.
3. Make the aguachile verde: In a blender, combine 3/4 cup fresh lime juice, 2 roughly chopped serrano peppers (remove seeds for less heat), 1 roughly chopped jalapeño (remove seeds for less heat), 1/2 cup roughly chopped fresh cilantro, 1 garlic clove, 2 tbsp water, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Blend the mixture until it is completely smooth and vibrant green. Taste and adjust seasoning as needed, adding more salt or lime juice if desired.
5. Pour the aguachile verde evenly over the butterflied shrimp on the platter. Ensure all shrimp are submerged in the liquid.
6. Marinate the shrimp: Let the shrimp marinate in the aguachile verde at room temperature for 15 minutes. The acidity of the lime juice will 'cook' the shrimp, turning them opaque and pink. Do not marinate for longer than 20 minutes to prevent the shrimp from becoming tough.
7. While the shrimp marinates, prepare the vegetables: Thinly slice 1/2 cup cucumber and 1/4 cup red onion. Arrange them on the side of the platter or on individual serving plates.
8. To serve, arrange the 'cooked' shrimp from the aguachile on a platter or individual plates. Top with the thinly sliced cucumber and red onion.
9. Garnish with slices of 1 medium avocado and a sprinkle of fresh cilantro.
10. Serve immediately with tostadas or tortilla chips on the side for scooping up the aguachile and shrimp.

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