Mexican · Dinner
Lime-Cured Green Shrimp Salad
Aguachile Verde de Camaron
Sinaloan raw shrimp salad cured briefly in lime juice and bathed in vibrant green sauce of jalapeno, cilantro, cucumber, and garlic, topped with red onion, cucumber rounds, and avocado, served chilled.
$$
20 minsPrep
5 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
28gProtein
26gFat
38gCarbs
5gSugar
6gFiber
680mgSodium
172mgChol
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Instructions
1
Prep
Butterfly 400g shrimp flat by slicing along the back. Peel and rough-chop 160g cucumber. Stem and seed 4 jalapenos. Peel 4 garlic cloves. Slice 160g cucumber into thin rounds. Slice 80g red onion into rings. Slice 120g avocado. Fry 4 corn tortillas in 120ml neutral oil over medium-high heat, 60 seconds per side until golden, drain on a rack.
2
Cure
Lay butterflied shrimp cut-side-up on a wide plate or shallow platter. Pour 120ml lime juice and 1 tsp salt over shrimp. Cover and refrigerate 8 minutes until pink and firm.
3
Build
Blend 4 jalapenos, chopped cucumber, 6 tbsp cilantro, 4 garlic cloves, 120ml lime juice, 60ml (1/4 cup) olive oil, 1 tsp salt, and 0.5 tsp black pepper on high 60 seconds until smooth and vivid green.
4
Plate
Drain and pat cured shrimp dry. Arrange in a shallow bowl or two bowls cut-side-up. Pour green sauce evenly over shrimp. Layer cucumber rounds and red onion rings over shrimp. Top with avocado slices and 2 tbsp fresh cilantro total. Sprinkle 1 tsp Tajín across surface. Serve chilled with tostada shells and lime wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) shrimp
- 240ml (1 cup) fresh lime juice
- 2 tsp fine salt
- 4 whole jalapeno chiles
- 320g (11.3 oz) cucumber
- 8 tbsp fresh cilantro
- 4 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 0.5 tsp ground black pepper
- 120g (4.2 oz) avocado
- 80g (2.8 oz) red onion
- 4 corn tortillas (6 inch)
- 120ml (1/2 cup) neutral oil
- 1 tsp Tajín seasoning
- 1 lime