Receta de Aguachile (Aguachile Verde)

Ingredientes

• 1 pound raw shrimp (peeled, deveined, tails off)
• 1 - 2 large fresh limes
• Pinch of salt
• 1/4 red onion, sliced very thinly
• Pinch of salt
• Water to cover the onions
• 1 teaspoon white vinegar ((optional))
• 1/2 cup fresh lime juice ((see step 4 and notes))
• 1 garlic clove, peeled
• 1 small bunch of cilantro ((about 1 cup packed))
• 2 medium serrano or jalapeno peppers, sliced in half lengthwise, stem and seeds removed - veins intact ((see notes))
• 1-2 tablespoons water ((optional))
• 3/4 - 1 teaspoon salt, or to taste
• 1/2 small English cucumber, cut in half lengthwise and sliced thinly
• 2-3 Radishes, thinly sliced
• 1 Ripe avocado, seeded, peeled and sliced or chopped
• Jalapeno or serrano pepper, sliced
• Fresh cilantro leaves
• Olive oil
• Tortilla chips or crispy tostada shells

Preparación

1. 1

   Prep the shrimp: Using a sharp knife, slice the shrimp in half lengthwise (like butterflied shrimp).

2. 2

   Marinate the shrimp: In a shallow dish, place the shrimp on a single layer, if possible. In this dish, the shrimp is fully "cooked" in lime juice, so it’s essential to layer the shrimp evenly and to use enough lime juice to completely cover the shrimp. Season with salt and allow to sit for 25-30 minutes, turning at least once so both sides of the shrimp cook evenly. The shrimp will turn light pink and will no longer be transparent.

3. 3

   Prep the onion: Meanwhile, place the red onions in a bowl and season them generously with salt. Add enough cold or room temperature water to completely cover them. This will take the sharp raw onion taste away. As an optional step, stir in the vinegar. The vinegar brightens up and enhances the color of the onion. Allow the onions to sit for at least 10 minutes or until you are ready to use them.

4. 4

   Make aguachile marinade: To make the marinade, place the excess lime juice marinating the shrimp into a measuring cup. Add enough fresh lime juice to complete ½ cup of juice.

5. 5

   Blend: In a blender or in a food processor, place the garlic, the cilantro, the chile peppers and the ½ cup of lime juice. Blend until smooth, scraping the sides of down with a spatula as needed. To reach a sauce consistency, add a couple of tablespoons of water if needed. Season to taste with salt.

6. 6

   Pour over shrimp: Pour the cilantro marinade over the shrimp and gently toss to coat.

7. 7

   Top with onion and refrigerate: Drain the onions and quickly rinse them under cold running water. Place the onions on top of the shrimp, cover and refrigerate for 30 minutes and up to 2 hours before serving.

8. 8

   Serve: When ready to serve, taste and adjust seasoning as needed. Serve with sliced cucumbers, radish slices, avocado, chiles, cilantro leaves, and a drizzle of olive oil. Serve cold, with tortilla chips or tostadas cut into pieces.