Camarones en Aguachile
“This is a great summer dish, but also good as an appetizer when you are having Mexican night. My lovely in-laws are in town from Portland, so I made this for an appetizer followed by chicken tacos, and Chili Rajas. It was a hit!”
Ingredients:
1 pound raw extra-large shrimp, peeled and deveined
1 cup fresh lime juice
1 jalapeno chile pepper, stem and seeds removed
2 TBSP. Lucini olive oil
1 red onion, sliced thin
1 medium cucumber, peeled and sliced thin
4 TBSP. cilantro, chopped
salt and pepper to taste
1 bag authentic corn tortilla chips
How to Make It:
Peel and clean the shrimp. With a sharp knife, dice the shrimp. The flatter the shrimp are, the faster the shrimp will denature (they will cook because of the acid from the lime juice).
Under cold water, rinse the shrimp and pat dry with a paper towel. Transfer into a shallow dish. Add 1/2 cup lime juice and make sure the shrimp are completely covered in the lime juice. Cover with plastic wrap and put in the refrigerator while you prepare the rest of the ingredients.
In a blender, add 2 TBSP. cilantro, the jalapeno pepper, olive oil, and the remaining lime juice. Add salt and pepper to taste. Pulsate until you reach your desired consistency. Remove shrimp from the refrigerator and pour this mixture over the shrimp. Combine well.
Add the sliced onion and cucumber to the combined mixture. Add remaining cilantro and return to the refrigerator for 30 minutes or until shrimp turns pink.
Toss, and serve with tortilla chips (you can also garnish with sliced avocado if you’d like to add a “healthy fat”).
