Aguachile
Ingredients
- 12 Large uncooked shrimp peeled and deveined
- 2 Ounces thinly slivered onions
- ¼ Cup lime juice
- ¼ Teaspoon salt
- ½ Ounce bushel cilantro chopped
- 2 Ounces jalapeno seeded
- ½ Teaspoon salt
- ½ Cup water
- ¼ Cup oil.
- 5 Ounces Persian cucumbers cubed
- 4 Ounces avocado cubed
Instructions
- Slice the shrimp in half from top to tip of tail, along the back vein. Place the sliced shrimp into a medium sized bowl. Add the onions to the bowl with the shrimp, followed by lime juice and salt, tossing to coat. Set aside to rest at least 10 minutes. enough time to allow the acidity of the limes to denature the proteins in the shrimp and slightly cook them without heat. Just enough time for the flavors to impart on the shrimp.
- In a blinder, combine the cilantro, jalapeno, salt, water and oil, blending smooth.
- Cube the cucumbers and avocado, adding them to the bowl with the shrimp.
- Pour the contents of the blender over the cucumbers and avocado, gently stirring to combine everything with the shrimp.
- Serve right away, or if you prefer, chilled.
Notes
Tip: to reach the desired done-ness, marinate the shrimp longer than 10 minutes. The shrimp will continue to cook in the liquid, the longer it sets. Losing its more traditional sashimi taste and texture.
