August 2022 Aguachile

INGREDIENTS:

• 1 pound raw shrimp (peeled and deveined, tails removed)  
• 4-6 large limes
• generous pinch salt
• ¼ of a red onion, very thinly sliced ( use a mandolin)
• cucumber, radish, and/or avocado
• generous pinch salt
• splash white vinegar
• water to cover

• 1/2 cup fresh lime juice
• 1 garlic clove
• 1 cup cilantro, packed (half of a large bunch)  tender stems OK
• 2 jalapeños, sliced in half lengthwise
• 1 serrano chili, sliced in half lengthwise ( optional for extra spicy)
• 1 teaspoon kosher salt

METHOD:

• Slice the shrimp in half (lengthwise) and remove any veins or tails.  Place in a shallow serving dish. Squeeze with enough lime to cover the shrimp- which will cook the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.

• Thinly slice the red onion, place it in a bowl and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.

• Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.

• Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate 30 minutes or up to 4 hours. This is best served cold!

• When ready to serve, taste ( I like to taste on a tortilla chip) adjusting the salt. Add avocado slices to the top, scatter with fresh cilantro and an optional drizzle of olive oil.