Aguachile Verde with Tiger's Milk
Paper-thin slices of pristine raw shrimp bathed in a blazing green chile-lime marinade that "cooks" the seafood to silky perfection in minutes. Layered over thin cucumber rounds and red onion with a scattering of toasted sesame seeds, this Sinaloa classic is as refreshing as it is fiery.
Ingredients
- 1 pound large raw shrimp, peeled and deveined
- 1 cup fresh lime juice (about 10 limes)
- 6 serrano peppers, stemmed and roughly chopped
- 1/2 cup fresh cilantro, packed
+ 8 more ingredients
Instructions
Butterfly each shrimp by slicing along the back, then press them open and flat. For thinner pieces, slice each butterflied shrimp in half lengthwise. Arrange in a single layer on a chilled plate or shallow dish.
Blend the lime juice, serrano peppers, cilantro, soy sauce, sugar, and salt in a blender until completely smooth and vivid green. Taste and adjust heat or salt as desired.
Spread the cucumber slices in an even layer on a serving platter. Scatter the red onion slices over the top.
Pour the green aguachile sauce over the shrimp, making sure every piece is submerged. Let it cure in the refrigerator for 5 to 10 minutes. The shrimp will turn opaque and pink around the edges.
Arrange the cured shrimp over the cucumber and onion bed. Pour the remaining sauce from the plate over everything.
Top with sliced avocado, sprinkle with toasted sesame seeds, and serve immediately with crispy tostadas on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI