Aguachile Verde de Camarón

Ingredients

• 2 lb shrimp (cleaned, deveined, and butterflied)
• 12 limes (juiced)
• salt (to taste)
• black pepper (to taste)
• 0.5 red onion (sliced)
• 1 cucumber (seeds removed and sliced)
• avocado (sliced for topping)
• salsa negra marisquera (for topping)
• 0.5 cucumber (for salsa, some skin left on)
• 1 jalapeño pepper (for salsa)
• 2 serrano peppers (for salsa)
• 1 small piece red onion (for salsa)
• 1 small bunch cilantro (for salsa)
• 1 tsp jugo maggi (for salsa)

Steps

1. 1

   Place 2 lbs of cleaned, deveined, and butterflied shrimp into a large bowl.

2. 2

   Add the juice of approximately 12 limes to the shrimp.

3. 3

   Season the shrimp and lime juice with salt and pepper to taste, then mix well.

4. 4

   Place the bowl in the refrigerator and let the shrimp cure for about 20 minutes.

5. 5

   After 20 minutes, remove about 1/2 cup of the lime juice from the bowl and reserve it for the salsa.

6. 6

   Add 1/2 of a sliced red onion to the shrimp, mix well, and set aside.

7. 7

   In a blender, combine 1/2 cucumber (with some skin left on), 1 jalapeño pepper, 2 serrano peppers, a small piece of red onion, a small bunch of cilantro, 1 teaspoon of jugo maggi, and the reserved lime juice.

8. 8

   Blend the ingredients until the salsa is smooth.

9. 9

   Add 1 sliced cucumber (seeds removed) to the shrimp mixture.

10. 10

    Pour the blended green salsa over the shrimp and cucumber mixture and mix until well incorporated.

11. 11

    Top with avocado slices and a drizzle of salsa negra marisquera before serving.

Notes

The shrimp is 'cooked' by the acidity of the lime juice. Ensure the shrimp is fresh and properly cleaned. Serve immediately for the best texture.

Nutrition per serving

• appetizer
• seafood
• shrimp
• no-cook
• spicy
• mexican
• summer
• refreshing