Aguachile

Ingredients

• 1 pound large shrimp, peeled, deveined, and butterflied
• 1 cups freshly squeezed lime juice
• 4 fresh serrano chiles, stemmed
• cup fresh cilantro leaves and stems
• 1 teaspoons salt, divided, or to taste
• 1 small red onion, thinly sliced
• 1 avocado, peeled, pitted, and sliced
• 1 cucumber, sliced

Directions

Step 1: Divide the shrimp evenly onto two shallow plates.

Step 2: In a blender, combine lime juice, serrano chiles, cilantro leaves and stems, and 1 teaspoon of salt. Blend until smooth.

Step 3: Pour half of the blended mixture over each plate of shrimp. Make sure the shrimp are evenly coated.

Step 4: Cover the plates and refrigerate for 15 to 25 minutes, or until the shrimp turn opaque and white.

Step 5: Once ready to serve, top each plate of shrimp with thin slices of red onion and avocado. Arrange cucumber slices around the edges of the plate.

Step 6: Sprinkle the remaining teaspoon of salt over the ceviche for added flavor.

Recipe Tip

This dish is intended to be quite spicy. Adjust the heat level by using more or fewer serrano chiles according to your preference.

Nutrition Facts (per serving)

Note: Consuming raw seafood may increase your risk of foodborne illness, particularly if you have certain medical conditions.