Aguachile

Bright, tangy, and fresh—if you're a fan of ceviche but enjoy your food with a bit of a kick, it's time to meet aguachile

Course Appetizer, Lunch

Prep Time 1 30

Total Time 1 30

Servings people

Calories 169kcal

Remove the shell and tail from the shrimp. If the shrimp haven't been cleaned, use a knife to devein them by making a shallow cut along the top and rinsing under cold water to remove the dark vein. Once all the shrimp are cleaned, transfer them to a cutting board and slice them in half lengthwise. Then chop.
Squeeze enough limes to yield 1 cup of fresh lime juice. Place the prepared shrimp in a bowl and pour the lime juice over them, ensuring every piece is fully submerged. Cover the bowl with plastic wrap and refrigerate.
Refrigerate until the shrimp are opaque throughout approx. 1-2 hours. Stir the shrimp every 30 minutes to ensure even "cooking."
Once the shrimp are done take 1/2 cup of the liquid the shrimp sat in and add it to the blender. Also add in 1 small garlic clove, cilantro, roughly chopped jalapeño. Blend until smooth. Salt to taste.
Arrange the shrimp in a single layer in your desired shallow bowl. Pour a generous amount of the lime-cilantro-jalapeño mixture over the shrimp. Layer the cucumber slices, tomatoes, and red onion on top.

If you are sensitive to heat, reduce the jalapeño in half.