Aguachile
Ingredients:
Aguachile Marinade
Half an English cucumber (cut into chunks)
3 serrano peppers (de-stemmed) (if you want to be a baby about it, dont add this!)
5 big boy limes (juiced)
1 bunch of cilantro
2 tablespoons kosher salt
Procedure:
Blend everything in a blender until everything is emulsified. No water is needed, there is plenty of juice from the cucumbers and limes. There should be no pieces or chunks of anything, it should be silky smooth.
Adjust seasoning as needed.
Aguachile Marinated Shrimp
1 pound deveined shrimp (halved, or diced depending on the size)
half a cucumber sliced into half moons ( The thicker the slice the crunchier it will be)
half a red onion (julienne)
All of the Aguachile marinade.
Procedure:
Combine everything in a bowl. Make sure the marinade covers all of the shrimp, this is what is going to cook the shrimp.
Place plastic wrap directly over the shrimp mixture in the bowl.
Put the bowl in the fridge for 12 hours allowing the shrimp to marinate and be cooked by the lime juice.
After the 12 hours you are ready to enjoy!
What you need to enjoy this delicious, acidic, intense, spicy aguachile
tostadas (crispy flat corn tortillas)
you can find these fried, air dried, or baked.
sliced avocado
