Ingredients
- 1 pound raw shrimp peeled and deveined
- 3/4 cup fresh lime juice
- 1/4 cup fresh cilantro chopped
- 2 serrano chilis stemmed and seeded
- Kosher salt to taste
- 1/2 small red onion thinly sliced
- 1 medium cucumber thinly sliced
- 1 ripe avocado sliced
Instructions
- Butterfly the shrimp by slicing each one lengthwise and lay them flat in a single layer in a non-reactive dish.
- In a blender, combine lime juice, cilantro, serrano chilis, and a pinch of salt. Blend until smooth to create the aguachile marinade.
- Pour the marinade over the shrimp, ensuring they are well coated. Cover and refrigerate for 15-20 minutes, allowing the lime juice to "cook" the shrimp.
- Once the shrimp have turned opaque, remove from the refrigerator and garnish with the sliced red onion, cucumber, and avocado. Serve immediately.
