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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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