Mexican cuisine · Fish & Seafood

Aguachile Verde

Raw shrimp briefly marinated in lime juice with serrano chile, cilantro and cucumber — ice-cold and straight from Sinaloa.

Ingredients · for 4 servings

• 500 g raw shrimp (peeled)
• 8 limes
• 3 green chiles (serrano)
• 1 cucumber
• 1 bunch cilantro
• 1 red onion
• 1 avocado
• 1 handful tortilla chips
• Salt

Instructions

1. Slice the shrimp lengthwise, remove the dark vein, and lay the halves flat in a well-chilled bowl; refrigerate for 10 min.
2. Purée the juice of six limes with the chiles, half the cilantro and a third of the cucumber until smooth, and season generously with salt — the marinade should be spicy and distinctly sour.
3. Cut the remaining cucumber into thin half-moons and slice the red onion into paper-thin rings; soak the onion in cold water for 5 min. to mellow it.
4. Pour the green marinade over the shrimp and let them cure, chilled, for 10–15 min., until opaque on the outside but still glassy in the center.
5. Fold in the cucumber slices and drained onion rings, and season to taste with the juice of the remaining limes.
6. Top with avocado slices and the remaining cilantro, and serve immediately with tortilla chips.