aguachile verde

Aguachile verde is a flavorful Mexican appetizer made with shrimp, serrano peppers, and lime. It is served cold, has tons of fresh flavors, and makes the perfect appetizer or main course.

Authentic Mexican Aguachile Verde Recipe

lb Jumbo Shrimp (deveined, rinsed, and cleaned)

lime juice

Cucumbers (peeled, deseeded,

Red Onion (Sliced)

Cilantro

Garlic Clove

Chiles Serranos (You can increase

Salt (to taste)

Pepper (to taste)

Avocado (Optional)

Make sure the shrimp has been adequately cleaned, deveined, and patted dry. Set aside in a large bowl.

Add the lime juice, a pinch of salt, and the onion slices. Cover and put in the refrigerator for 20-30 minutes.

Remove from the refrigerator and strain the lime juice from the shrimp and onions, and set aside.

Add half of the lime juice that you strained in the previous step to a blender with the garlic, pepper, salt, serrano pepper, cilantro, a few pieces of the onion that marinated with the shrimp, and 2 tablespoons of the chopped cucumber. Blend well.

Add the mixture made in the previous step to the bowl with the shrimp. Mix well and add additional lime juice and salt to taste.

Add the remaining cucumbers and avocado slices (if desired) and serve cold with tortilla chips.

Try this exquisite version of aguachile, a spicy shrimp ceviche from Sinaloa, Mexico and serve it with fresh tostadas. A recipe from our guest Chef Ted Montoya.

Aguachile Verde

lb. Shrimp, peeled & deveined

Cucumbers

Serrano chiles

White Onion

Lime

1⁄4 Cup Distilled Vinegar

Salt

Red Onion, sliced

Cucumber, sliced

Cilantro, picked

Avocado,

Rough chop cucumbers, serrano chilies and onion. Place in blender. Add lime juice, vinegar and salt, then blend on high for 2-3 minutes until liquid is formed.

Strain saving liquid and discard solids left behind.

Butterfly cleaned shrimp and place in a bowl. Gently pour liquid over shrimp and stir evenly.

Chill shrimp and allow to marinate for at least 2 hours. The shrimp is ready to serve once it has become white and firmed up.

Slice cucumbers and onions thinly and mix into cooked shrimp.

Garnish with avocado slices and cilantro leaves.

https://www.youtube.com/watch?v=4fx1aM_uoaM

cucumber

serrano pepper (seeds optional)

red onion

cilantro

salt

½ lb high-quality shrimp, de-veined

½ cucumber, thinly sliced

½ red onion, thinly sliced

chiltepín chiles, ground in a Molcajete (optional)

Avocado, sliced

Cilantro, chopped

Tostadas

In a blender, combine the cucumber, serrano pepper (with or without seeds, depending how spicy you want it), red onion, cilantro, lime juice, and salt. Blend just until smooth (over-blending may dull the bright green color of the cilantro).

Just before serving, toss the shrimp with salt.

Arrange the sliced cucumber and shrimp on a plate.

Pour the salsa verde over the shrimp. Garnish with onion, avocado, cilantro, and ground chiltepín peppers, if using.

Serve with tostadas. Eat right away, or wait a few minutes if you prefer the shrimp to cure slightly in the lime juice.

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Aguachile Verde

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Aguachile Verde

Aguachile Verde

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