Today we bring you some shrimp in aguachile Michoacán style, a place with a rich gastronomy in which chili is essential. We marinate the shrimp with lime juice and finally we give them that special touch with a sauce made of jalapeño, habanero and serrano peppers!
- 2 pounds or 1 kilogram of peeled shrimp
- 2 jalapeño peppers
- 3 habanero peppers
- 1 Serrano chile
- 3 garlic
- ¼ teaspoon ground pepper
- ½ red onion, chopped
- 1 tablespoon chicken bouillon
- 1 large fresh cucumber
- ½ sprig cilantro
- Juice of 20 lemons
- Juice of 1 orange
- ½ tablespoon salt
- Roast the jalapeño, serrano and habanero peppers on one side for 2 minutes, turn and roast the other side. Reserve in a plastic bag, seal and let stand at room temperature.
- Remove the shell from the shrimp and devein them with a toothpick, then cut lengthwise from the top to the bottom without cutting all the way through. You will get a butterfly cut.
- Add the shrimp to a medium deep bowl, then add the juice from the lemons using a strainer. Set aside in the refrigerator for 30 minutes.
- Cut the cucumber lengthwise and finally chop these 2 sections into rounds. Then cut the onion into slices.
- Take the chiles out of the bag and remove the skin, then place them in a blender along with the garlic, cilantro, orange juice and aguachile marinade, ¼ teaspoon salt, pepper to taste and blend.
- In a large bowl, mix the red onion, cucumber, shrimp, and the sauce for your Michoacán style shrimp in aguachile, cover with a plastic bag and refrigerate for 20 minutes.
Serve this delicious dish with orange slices, chopped avocado, cucumber and toast.
- If you don’t like spicy, you can remove the seeds from the jalapeño peppers before blending them with the rest of the peppers.
- If you want, add the macerate from your shrimp in Michoacán style aguachile with the help of a strainer. We did it this way, but it’s up to you.