Shrimp Aguachile

Shrimp Aguachile

For the shrimp:

1 pound 16/20 shrimp, peeled and deveined

2-3 limes, freshly squeezed

kosher salt, to taste

For the Aguachile

½ of an English cucumber, cut into chunks

½ bunch cilantro leaves and tender stems, chopped

¼ bunch mint leaves, roughly chopped

2 serrano or jalapeno chilies, with or without seeds (depending on how spicy you’d like your dish to be)

1 garlic clove, minced

4 limes, freshly squeezed

kosher salt, to taste

Garnishes for serving:

fresh avocado, cut into chunks

cucumber, small diced

radish, sliced into thin rounds

olive oil, to drizzle

your favorite chips for serving on the side

Toss the shrimp with the freshly squeezed lime juice and season with a generous pinch of salt. Let the shrimp sit in the refrigerator while you make the aguachile.

To make the aguachile, combine all ingredients in a blender and puree until smooth. For a really pretty aguachile, strain the mixture through a fine mesh strainer then pour over the shrimp. (You can skip this step if you want and pour directly over the shrimp.) Let the shrimp marinate in the aguachile for at least 30 minutes in the refrigerator.

When ready to serve, spoon into your serving dish, top with the garnishes as desired and enjoy immediately.