Shrimp in green aguachile is part of the authentic Mexican recipe using vegetarian oyster mushrooms as a substitute for shrimp.
The combination of tender shrimp, mushrooms and serrano chiles make this one of the best aguachile recipes out there.
- 500 grams of shrimp
- 2 serrano peppers
- ¼ white onion
- ½ red onion in thin slices
- 1 clove garlic
- ½ cup cilantro, stems removed
- 8 mushrooms
- 2 cucumbers, peeled
- 12 limes
- Salt and pepper to taste
- Clean and devein the shrimp by cutting off their tails and heads, rinse with plenty of water and set aside in a bowl.
- Clean the mushrooms with a damp towel, do not wash them as it will change the texture of the mushroom, then cut the stems of the mushrooms.
- Crush the stems with two forks and place them in a large bowl along with the shrimp and marinate with 8 squeezed limes and salt, refrigerate for 20 minutes.
- Place the serrano peppers, onion, garlic, juice of 4 limes and cilantro in a blender and process until you get a sauce.
- Cut cucumbers in half and cut into crescent shapes, thinly sliced. Thinly slice the onion, then add the cucumbers and onions to a large bowl.
- Pour the serrano sauce over the cucumber and onion mixture, marinate for 2 to 4 hours and squeeze in additional lemon juice if needed.
- After marinating time is done, combine mushrooms and shrimp with cucumber and onion mixture, add salt to taste, and top with avocado and extra cilantro.
- Reduce the amount of chiles if you are not a lover of spicy dishes.
- If mushrooms aren’t your thing, feel free to use just the shrimp.
- Serve your shrimp in aguachile verde with tostadas, add cilantro and avocado.