Chef Jorge’s Authentic Shrimp Aguachile Recipe
This seafood dish is high in protein and low in fat. It is very refreshing to enjoy on a hot day when you are out by the pool along with your favorite cocktail!
serving: 4 people
cook & prep time: 30 minutes
2 lbs. Fresh 16/20 raw peeled and deveined tiger shrimp tails off butterflied (if not fresh High quality frozen)
10 each large limes juiced, separate in 2 portions
2 medium English cucumbers 1 chopped in cubes for blending the other one sliced ¼” thick for garnish
1 each bunch fresh cilantro washed with stems
1 medium red onion thinly sliced (julienne)
½ red onion chopped for blending
2 large jalapeno peppers seeded and deveined add 2 more if desire to add spice
1 tsp. minced fresh garlic
Kosher salt & black pepper to taste
1 large watermelon radish or red radish thinly sliced for garnish
8 each corn tortillas cut in triangles for chips or your choice of store-bought tortilla chips
1. Rinse all shrimp with cool water then set shrimp aside in a non-reactive Cambro or plastic bowl. Pour half of the lime juice over shrimp and let shrimp marinate for 10 minutes or until shrimp change color (solid or opaque).
2. On a blender, blend the other half of the lime juice along with jalapeno peppers, chopped onions, cilantro, cubed cucumbers, salt, pepper and garlic until very smooth for about 3 minutes.
3. Once the red chili sauce is as smooth as possible, pour it through a strainer into a bowl and discard all solids. Only keep the smooth juice.
4. Add blended Aguachile mix to the raw shrimp in a deep serving plate or bowl. Let it marinate for 10 more minutes. Garnish plate with cucumber slices and radishes and enjoy with a side of your favorite tortilla chips