Aguachile Verde
The Sinaloan beach lunch — raw shrimp butterflied and bathed at the last minute in a fierce, electric-green chile water of serrano, cilantro, and lime, fanned over a plate with whisper-thin cucumber and red onion. Eat immediately, while the shrimp are still barely opaque and the chile bite is at its peak.
Ingredients
- raw shrimp, peeled and deveined1 lb
- limes8
- serrano chiles4
- fresh cilantro1 large bunch
- garlic1 clove
- English cucumber1
- red onion1 small
- kosher salt1 tsp
- black pepperto taste
- avocado1 ripe
- corn tostadas8
- Maldon saltto finish
Steps
Butterfly and arrange shrimp.
Butterfly each shrimp along the back so it lies flat like a small open book, then arrange in a single layer on a wide platter.
Slice and soak the red onion.
Slice the red onion paper-thin and soak in cold water for 10 minutes to mellow the bite, then drain well.
Slice the cucumber into thin half-moons.
Juice the limes — you should have about 3/4 cup.
Blend the chile water.
In a blender, combine half the lime juice, serranos (stems removed, seeds in for full heat), most of the cilantro, garlic, kosher salt, and a few grinds of pepper. Blend until smooth and vivid green.
Marinate shrimp in lime juice.
Pour the remaining lime juice over the shrimp and let them sit for just 3 to 4 minutes, until the edges turn opaque but the centers are still translucent.
Pour off lime juice and add chile water.
Pour off most of the lime juice, then flood the platter with the green chile water so it pools around the shrimp.
Add cucumber, onion, avocado, and garnish.
Scatter cucumber and red onion across the top, tuck in sliced avocado, and finish with the remaining cilantro leaves and a pinch of Maldon.
Serve immediately with tostadas.
Serve immediately with tostadas alongside for scooping.
Nutrition, per serving. 280 calories. Protein 25 grams, 32 percent. Carbs 25 grams, 32 percent. Fat 12 grams, 35 percent. Fiber 7 grams, sugar 8 grams, saturated fat 2 grams, sodium 700 milligrams. Estimated from ingredients.
