Shrimp in aguachile Nayarit style

Shrimp in aguachile Nayarit style

Today we will prepare some exquisite shrimp in aguachile Nayarit style, one of the ways in which you can prepare this delicious dish characteristic of the Mexican coasts.

With an excellent flavor we present you this dish product of the combination of good marinated shrimp with lime juice, serrano chile and jalapeños.

Ingredients

  • 500 grams or 1 pound of raw shrimp
  • 2 jalapeno peppers, cut in half lengthwise
  • 1 serrano chile, cut in half lengthwise
  • ¼ red onion
  • White vinegar
  • Water to cover
  • 6 large limes
  • 1 clove garlic
  • 1 cup cilantro
  • Salt and pepper to taste
  • 1 ½ cups sliced cucumber

Preparation

  1. Cut shrimp in half lengthwise and remove veins and tails. Rinse with enough water and transfer to a medium bowl.
  2. Squeeze enough juice from 3 limes to cover the shrimp in the bowl and marinate the shrimp for 10 minutes, they will turn pink. Add salt to taste.
  3. Turn the shrimp as needed to cook on both sides in the lime juice, which will take about 20 minutes.
  4. Thinly slice the red onion, place in a bowl and season with ¼ teaspoon salt. Pour in enough water to cover the onion.
  5. Add the jalapeño bell pepper, serrano bell pepper, garlic clove, ½ cup lime juice (3 limes), 1 teaspoon salt in a blender and blend for 1 minute, scraping down the sides as needed.
  6. Pour the aguachile mixture over the shrimp and stir to coat. Drain onions and sprinkle over the top, tossing lightly. Add cucumber or radishes if desired. Refrigerate 30 minutes or up to 4 hours.

Tips

  • Use ripe limes to prepare these shrimp in aguachile Nayarit style, as they are less acidic and easier to squeeze with your hands. Before using them, press them with the palm of your hand to make them even juicier.
  • If you have excess lime juice from marinating the shrimp you can use some of this in the blender for the aguachile mixture.
  • You can add a splash of white vinegar to enhance and bring out the purple color of the onion.
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