Raw shrimp cooked in spicy lime juice with serrano peppers, cucumber, and red onion. Mexican ceviches hotter cousin.
Ingredients
Scale
Measurement units
- 2 lb large shrimp, peeled, deveined, butterflied
- ¾ cup fresh lime juice
- 4 whole serrano chiles
- ½ cup fresh cilantro
- 1 medium cucumber, sliced thin
- ½ medium red onion, sliced thin
- 1 tsp salt
- 8 whole tostadas
Ingredients
Scale
Measurement units
- 2 lb large shrimp, peeled, deveined, butterflied
- ¾ cup fresh lime juice
- 4 whole serrano chiles
- ½ cup fresh cilantro
- 1 medium cucumber, sliced thin
- ½ medium red onion, sliced thin
- 1 tsp salt
- 8 whole tostadas
Instructions
Make the aguachile
Blend lime juice, serranos, cilantro, and salt until smooth and bright green.
Equipment
- blender
Ingredients
- lime (¾ cup)
- serrano (4 whole)
- cilantro (½ cup)
- salt (1 tsp)
Prepare the shrimp
Slice butterflied shrimp in half lengthwise so they're very thin. Arrange on cold plate with cucumber and onion.
Ingredients
- shrimp (1 lb)
- cucumber (1 medium)
- onion (½ medium)
Top the tostadas
Pour cold aguachile over shrimp. Let sit only 2-3 minutes-shrimp should still be translucent. Serve with tostadas.
Ingredients
- tostadas (8 whole)
- large shrimp, peeled, deveined, butterflied (1 lb)
Before you cook
Cook notes
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